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Whisk the honey mustard ingredients together, cover, and chill for 2 hours before serving.
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This is more like a sauce than a dip, so it is fairly thin, which I think works great for the corn fritters.
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Heat a pot of oil (about 3 deep) to 350F.
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Be sure not to fill the pot more than halfway up with oil to allow room for the oil to expand when frying.
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While the oil is heating, whisk the dry ingredients together in a medium bowl.
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Just before the oil reaches 350F, add the beaten egg and club soda to the dry mixture and whisk until just combined.
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Add the drained corn and use a spoon to fold it in.
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Add about one tablespoon of the batter to the hot oil.
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I use a small cookie scoop to make it easier.
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Dont add more than a tablespoon of the fritter batter (or add too many fritters to the oil) or they will not crisp up well.
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You may be tempted to immediately turn the fritters.
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Resist that urge.
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After about a minute, some of the interior batter will start to ooze out releasing some of that interior moisture that keeps the fritter from getting crispy.
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The fritter should, when its ready, flip over by itself.
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If you flip the fritters over prematurely, the outside will set too fast and the molten center will not ooze out making a softer exterior.
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Transfer the fritters to a paper towel-lined plate and sprinkle them with a little salt.
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Serve them piping hot with the Honey Mustard Dipping Sauce while you slave away and fry more of the fritters using some of the remaining batter.
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