Bacon Aioli:
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.
