Cooking Instructions
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Step 1
In a medium bowl, mix the
Mayonnaise (1/2 cup)
,
Hot Sauce (1/2 Tbsp)
,
Pickles (1 Tbsp)
,
Fresh Parsley (1 Tbsp)
,
Whole Grain Mustard (1/2 Tbsp)
,
Garlic (1 clove)
,
Brown Sugar (1/2 Tbsp)
, juice from
Lemon (1)
and
Paprika (1 tsp)
until well combined. Set aside in the fridge.
Step 2
In a large mixing bowl, combine
Corn (1 can)
,
Egg (1)
,
All-Purpose Flour (1/4 cup)
,
Shredded Mozzarella Cheese (1/4 cup)
,
Butter (1 Tbsp)
,
Baking Powder (1/2 tsp)
,
Ground Black Pepper (1/2 tsp)
, and
Salt (1/4 tsp)
. Let it sit in the fridge for 20 minutes up to overnight.
Step 3
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.
Step 4
Flip and cook for 1 more minute, or until golden and crispy and cooked though.
Step 5
Serve with the sauce, and sprinkle with parsley.
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