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Crispy Corn Fritters with Spicy Remoulade

Golden, crispy corn fritters (hush puppies) packed with sweet corn and scallions, topped with a creamy, zesty remoulade sauce and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fritter Batter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal fine or medium grind
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 0.5 tsp smoked paprika
  • 2 eggs large
  • 0.75 cup buttermilk
  • 0.25 cup unsalted butter melted
  • 1.5 cups corn kernels fresh, canned (drained), or frozen (thawed)
  • 3 scallions chopped
Remoulade Sauce
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp hot sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika

Equipment

  • Deep Pot or Dutch Oven
  • Deep-fry thermometer
  • Mixing bowls
  • Whisk
  • Slotted spoon or spider strainer

Method
 

  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and spices.
  2. In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.
  3. Pour wet ingredients into dry ingredients and mix gently until just combined.
  4. Fold in corn kernels and scallions. Let batter rest for 10 minutes.
  5. Heat 2 inches of oil in a pot to 365°F (185°C).
  6. Meanwhile, whisk all sauce ingredients together in a small bowl.
  7. Drop spoonfuls of batter into hot oil, frying 3-4 at a time for 3-4 minutes until golden brown.
  8. Remove with a slotted spoon and drain on a wire rack. Serve warm drizzled with sauce.

Notes

Ensure the oil returns to temperature between batches to prevent greasy fritters. Serve immediately for best texture.