Corn Fritters with Spicy Remoulade Sauce

In a medium bowl, mix the Mayonnaise (115 g) , Hot Sauce (8 mL) , Pickles (10 g) , Fresh Parsley (3 g) , Whole Grain Mustard (8 g) , Garlic (1 clove) , Brown Sugar (9 g) , juice from Lemon (1) and Paprika (2 g) until well combined. Set aside in the fridge.

In a large mixing bowl, combine Corn (1 can) , Egg (1) , All-Purpose Flour (30 g) , Shredded Mozzarella Cheese (20 g) , Butter (15 g) , Baking Powder (2 g) , Ground Black Pepper (1 g) , and Salt (2 g) . Let it sit in the fridge for 20 minutes up to overnight.

Heat Cooking Oil (as needed) over medium-high heat in the skillet, the oil should cover the bottom of the skillet. Drop spoonfuls of batter onto the pan, and cook for 1-2 minutes.