Corn and Jalapeño Tamale Fritters with Chipotle Aioli

Crispy and savory fritters made from corn and jalapeño tamale batter, served with a smoky chipotle aioli. A fun twist on traditional tamales!

Prep Time

20 minutes

Total Time

45 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.62/serving

Season:

Meal Type:

Cuisine:

Dietary:

Ingredients

Servings

1cupMasa Harina(Tamale-grade masa harina preferred)

£1.20

1cupVegetable Broth(Warm)

£0.30

0.5cupLard or Vegetable Shortening(Softened)

£0.40

1teaspoonBaking Powder

£0.05

1teaspoonSalt

£0.01

1cupWhole Kernel Corn(Fresh or frozen (thawed))

£0.60

1eachJalapeño(Finely diced, adjust to taste)

£0.50

3cupsVegetable Oil(For frying)

£2.00

0.5cupMayonnaise

£0.40

1eachChipotle Peppers in Adobo Sauce(Minced, plus 1 teaspoon adobo sauce, adjust to taste)

£0.75

1tablespoonLime Juice(Freshly squeezed)

£0.15

1cloveGarlic(Minced)

£0.10

Total Cost

£6.46

£1.62 per serving

Instructions

1.
**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.
2.
**Add Corn and Jalapeño:** Gently fold in the corn and diced jalapeño into the tamale batter.
3.
**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.
4.
**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.
5.
**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.
6.
**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.

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My Notes

Nutrition Information

Nutrition per serving (200g)

725 kcal / 3033 kJ

Carbs

34g

13% of RDA

Fat

65g

93% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier aioli, use more chipotle peppers or add a pinch of cayenne pepper.

If you don't have a deep fryer, you can pan-fry the fritters in a shallow layer of oil. Ensure the oil is hot enough before adding the batter.

The tamale batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature before frying.

Garnish with chopped cilantro and a squeeze of lime for extra flavor.

Cooking Equipment

Large Bowl

Deep Fryer or Large Pot

Slotted Spoon

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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