Shaved Brussels Sprouts Fritters with Bacon Aioli

Ingredients

3 cups canola oil for frying
1 cup sifted all-purpose flour
Bacon Aioli (recipe down below)
¼ cup corn flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon spoon, shortening melted and warm but not hot
4 ounces roasted corn
4 ounces mild roasted green chile, diced
10 ounces Mann’s Shaved Brussels Sprouts, caramelized

Bacon Aioli:

½ cup diced smoked bacon, minced fine
4 egg yolks
1 cloves garlic, chopped
1 ¼ cup light olive oil
1/2 teaspoon soy sauce
1 teaspoon agave nectar
Juice of 1 lemon
Salt and freshly ground pepper, to taste

The Method

Heat oil in a heavy pot or deep fryer to 365°F.

In a medium bowl, combine flour & corn flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the roasted corn, green chiles and caramelized (but cool) Mann’s Shaved Brussels Sprouts.

Drop fritter batter by spoonfuls or use a small scoop into the hot oil, and fry until golden. Drain on paper towels and season with a little salt as they are draining.

For aioli:

Cook the bacon in a saucepan over low heat to render the fat, about 8-10 minutes until crisp around edges. Remove the bacon onto a paper towel and reserve the fat.

In a food processor, puree the egg yolks, lemon juice, soy sauce, agave nectar and garlic. In a steady stream, slowly drizzle in the vegetable oil and then the bacon fat. If the aioli is too thick, thin it out with water, 1 tablespoon at a time. Scrape the sauce out of the blender into a mixing bowl and fold the bacon into the sauce and season to taste with salt and pepper. Can make well in advance.

Recipe by Dave Woolley and CD Culinary Approach