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1
For the fritters: In heavy bottomed pan over medium-high heat, heat the oil and cook the bacon, onions, and celery until golden brown, and stir throughout the cooking with a wooden spoon.
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2
Turn the heat to low and slowly stir in the thyme, garlic, and lemon juice.
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3
Continue to cook for 2 minutes.
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4
Remove from the heat and let cool.
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5
Add half the beans and smash with a masher or fork until semi-smooth.
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6
Transfer the mixture to a large bowl.
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7
Stir in the remaining beans and blend well with a spoon.
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8
Stir in the parsley, baking powder, flour, egg, cheese, and some salt and pepper.
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9
The mixture should be moist to the touch, not watery.
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10
You can add more flour if the mixture looks runny, just stir in a little bit at a time until it thickens.
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11
Place the fritter mixture in the refrigerator to chill.
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12
Pour the oil into a cast iron skillet or deep saute pan, filling the pan 1/4-inch up the sides.
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13
Bring the oil to 350 degrees F (use an oil thermometer).
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14
For the topping, stir a few shakes of hot sauce into the mayonnaise.
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15
Taste it.
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16
You want some heat, but not too spicy.
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17
In a bowl, whisk together the cornmeal and flour.
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18
Remove the batter from the fridge.
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19
Spoon 1 tablespoon of the batter into the cornmeal-flour mixture and roll it around to coat.
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20
Carefully drop into the hot oil.
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21
Cook until golden brown on all sides, about 3 minutes per side.
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22
Turn the fritters as you're cooking them to cover them carefully with oil.
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23
Cook a few fritters at a time but don't crowd the pan.
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24
Remove the cooked fritters to paper towels to drain.
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25
Serve them hot with a bit of spicy mayo on top.
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26
Garnish with chopped chives.
