Corn and Jalapeño Tamale Fritters with Chipotle Aioli

**Prepare the Tamale Batter:** In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm vegetable broth while mixing until a smooth dough forms. Beat in the softened lard (or vegetable shortening) with an electric mixer or by hand for 5-7 minutes until light and fluffy. The batter should be similar to a thick cake batter. If it's too dry, add a tablespoon of broth at a time until the right consistency is reached.

**Add Corn and Jalapeño:** Gently fold in the corn and diced jalapeño into the tamale batter.

**Prepare the Chipotle Aioli:** In a small bowl, whisk together the mayonnaise, minced chipotle peppers (and adobo sauce), lime juice, and minced garlic. Taste and adjust seasoning as needed. Refrigerate until ready to serve.

**Heat the Oil:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accuracy.

**Fry the Fritters:** Carefully drop spoonfuls (about 1-2 tablespoons) of the tamale batter into the hot oil, being careful not to overcrowd the fryer. Fry for 3-4 minutes per side, or until golden brown and cooked through.

**Drain and Serve:** Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the chipotle aioli.