Roasted Corn and Sweet Potato Fritters with Green Chile Aioli
A recipe influenced by a small restaurant in Show Low, AZ, this roasted corn and sweet potato fritters with green chile aioli is a fun appetizer for the fall.
1sweet potatopeeled and cut in small dice, roasted until tender
1large shallot sautéed
1head roasted garlic
3Anaheim chilesroasted and peeled
In a medium mixing bowl, beat together butter, cornmeal and sugar with a paddle attachment until light in color and fluffy in texture, about 5 minutes.
Add eggs into the butter mix, one at a time and scraping the edges and bottom of mixing bowl before each addition.
Sift together dry ingredients and carefully add to the mixer on low speed until just incorporated. Manually stir in roasted corn, sweet potatoes and shallot.
Bring a medium sized pot, filled 2/3’s full with vegetable oil to 350 degrees. Scoop fritter mix with cookie scoop and drop, carefully, into oil. Allow to fry in oil until fritters become golden brown in color and fully cooked, about 5 minutes. Remove from oil with a spider and drain on a plate lined with paper towel. Immediately season with salt.
Serve immediately and with green chile aioli.
Using a food processor or a blender, place all ingredients inside, minus the oil, and blend together until well combined.
Slowly add oil to the aioli base until all oil has been added. Adjust consistency with cool water.
Store in a plastic container and keep refrigerated. Enjoy with fritters.