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Corn Fritters with Spicy Remoulade Sauce
Recipe

18 INGREDIENTS • 5 STEPS • 50MINS

Corn Fritters with Spicy Remoulade Sauce

5
1 rating
Corn fritters are ubiquitous in the south - these crispy delicacies are full of sweet, creamy corn, held together with a bit of batter and fried until golden. In this recipe, we forgo the traditional frying for baking, which gets us all of that crispiness without the extra fat. The best part though? The spicy remoulade sauce. This Louisiana-style sauce is creamy, tangy, and full of flavor, and these cakes won’t be the same without it!
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Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
Corn fritters are ubiquitous in the south - these crispy delicacies are full of sweet, creamy corn, held together with a bit of batter and fried until golden. In this recipe, we forgo the traditional frying for baking, which gets us all of that crispiness without the extra fat. The best part though? The spicy remoulade sauce. This Louisiana-style sauce is creamy, tangy, and full of flavor, and these cakes won’t be the same without it!
50MINS
Total Time
$2.44
Cost Per Serving
Ingredients
Servings
2
US / Metric
Corn
1 can
(13 oz)
Corn
drained and dried
Egg
1
Butter
1 Tbsp
Butter, melted
Baking Powder
1/2 tsp
Baking Powder
Salt
1/4 tsp
Cooking Oil
as needed
Cooking Oil
for frying
Spicy Remoulade Sauce
Mayonnaise
1/2 cup
Mayonnaise
Pickles
1 Tbsp
Minced Pickles
Fresh Parsley
1 Tbsp
Chopped Fresh Parsley
plus more for serving
Hot Sauce
1/2 Tbsp
Hot Sauce
Whole Grain Mustard
1/2 Tbsp
Whole Grain Mustard
Brown Sugar
1/2 Tbsp
Brown Sugar
Paprika
1 tsp
Garlic
1 clove
Lemon
1
Lemon, juiced
1/2 tsp juice per 2 servings
Nutrition Per Serving
VIEW ALL
Calories
779
Fat
57.5 g
Protein
14.2 g
Carbs
57.7 g
Add to plan
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Corn Fritters with Spicy Remoulade Sauce
Save
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

Author's Notes

Store leftover fritters and sauce in an airtight container for up to 4 days. Heat up leftovers in a sprayed pan over medium-high heat until warmed and crispy.
Cooking InstructionsHide images
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 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 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 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 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.
step 5 Serve with the sauce, and sprinkle with parsley.
Tags
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American
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
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