Corn Fritters with Spicy Remoulade Sauce

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.

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.

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.