Makes 12-14 fritters
Serves 4-6 people
Prep Time 15 minutes
Frying time 15-20 minutes
Chili Mayo
1 cup mayonnaise
1 1/2 tablespoons sambal garlic chili paste
1/4 cup grated Parmesan cheese
Cracked black pepper to taste
Fritters
1 3/4 cups flour
1 cup cornmeal
2 eggs
1 1/2 cups whole milk
1/2 cup butter, melted and cooled slightly
1 cup shredded cheddar cheese
2 teaspoons baking powder
1 cup fresh corn kernels, roughly 2 cobbs (may substitute with canned)
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
For Frying and Finishing
4 cups olive oil for frying
Sea salt for finishing
1/2 cup sliced scallions for garnish
In a medium sized bowl, mix up the chili mayo ingredients and place in the refrigerator while you prepare the fritters.
In a large bowl, mix all fritter ingredients and stir gently until it just comes together. In a medium- sized sauce pan, over medium heat, heat 4 cups olive oil to between 300 and 350 degrees. Spoon 2 tablespoon sized dollops gently into the hot oil. This works best by using 2 spoons, one to scoop and 1 to gently nudge the batter off into the oil. Fry 2-3 minutes, then gently flip the fritter. Fry an additional 2-3 minutes until deep golden brown. Two to three fritters should fit into your pan at a time. Remove cooked fritters and place them on a plate lined with paper towels. Continue this process until you’ve used all your batter. Sprinkle the hot hush puppies with sea salt and chopped scallions. Best served hot with the chili mayo for dipping.
