Lightly sauté chile in a teaspoon of oil until softened. Combine with remaining ingredients in a mixing bowl until well blended but do not over mix.
Let stand for 20 minutes.
In a fryer or heavy-bottomed pot, heat oil to 350° (if you don’t own a thermometer, place a cube of bread in the oil and if it browns quickly, the oil should be ready).
Carefully drop spoonfuls of batter (roughly 1–1½ inches in diameter) into oil, a few at a time so oil stays hot.
Gently fry until golden brown, using a slotted spoon to turn, browning evenly.
Remove to paper towels to drain.
Season with salt to taste and serve with Peppadew aïoli.
Recipe by Chef/owner Nick Rabar, Avenue N American Kitchen, Rumford