Bacon Fritters with Chipotle Aioli

5 minutes
40 minutes
Recipe developed for BC Egg by

Halifax chef, restaurant owner, and cookbook author Craig Flinn developed this recipe for and we just couldn’t resist sharing! It’s the perfect snack for Game Day, or a great appetizer for your next dinner party.

The chipotle aioli can be made in advance and refrigerated, to make day-of prep a breeze!



  • 1/2 cup (125 mL) unsalted butter
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) milk (1%, 2%, or whole)
  • 1/2 tsp (2.5 mL) salt
  • 1 tsp (5 mL) sugar
  • 3 dashes Tabasco sauce
  • 1 1/4 cups (315 mL) flour
  • 4 eggs
  • 4 slices crispy bacon, chopped finely
  • 2 ears fresh corn (about 1 1/2 cups frozen, thawed), shave kernels off and fry until a light toasty brown in spots
  • 3/4 cup (175 mL) grated aged white Cheddar cheese
  • 2 tbsp (30 mL) chopped fresh Italian parsley
  • 1/4 tsp (1.25 mL) freshly ground black pepper
  • 4 cups (1 L) vegetable oil (for frying)

Chipotle Aioli

  • 3 egg yolks
  • 2 cloves garlic, sliced
  • 1 tsp (5 mL) lemon juice
  • 1/2 tsp (2.5 mL) salt
  • 1 tbsp (15 mL) canned chipotle peppers in adobo sauce
  • 1 cup (250 mL) light olive oil or vegetable oil



  1. Place the butter, water, milk, salt, sugar, and Tabasco in a pot and bring to simmer. Add the flour and stir well. Cook the mixture over a low heat, stirring continuously, when it clumps around the spoon, transfer to a stand mixer. Mix the batter on a medium/low setting for a couple of minutes to allow it to cool slightly.
  2. Crack the eggs into a small bowl. With the mixer on medium speed, add one egg and mix until it incorporates into the flour mixture. Add the second egg and beat until the batter looks smooth. Repeat two more times until the batter has absorbed the eggs, appears lighter and is clinging to the sides of the bowl again.
  3. Add the bacon bits, cooked kernels of corn, grated Cheddar cheese, parsley, and pepper. Fold everything together until well combined and chill the batter in the refrigerator until it firms up.
  4. When ready to cook the fritters, heat the canola oil until it reaches 350°F (175°C). Using two tablespoons, drop little balls of the batter carefully into the oil. Work in batches, to avoid crowding your pot. Fry until golden brown and the fritters are floating, about 5 minutes.
  5. Remove from the oil and rest on a plate lined with paper towel to absorb any extra oil and serve warm with chipotle aioli.

Chipotle Aioli

  1. In a food processor, combine the egg yolks, garlic, lemon juice, salt, and the chipotle peppers in adobo sauce.
  2. Turn the food processor on high and very slowly drizzle in the oil. The aioli will become smooth after about a minute and will start to resemble a mayonnaise. Refrigerate until ready to serve with the fritters.

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