Corn Fritters with Chipotle Mustard Sauce

Prep Time:
20 mins.
Cook Time:
10 mins.
6 (6x5)

Saucemaker Pubmaster Red Ale Chipotle Mustard

The flavour of red ale complements this sweet and tangy full-bodied sauce that delivers an intense taste with a lingering heat and an earthy malt finish.


1 1/2 cups (100 g) all-purpose flour

1 cup (130 g) fine cornmeal

1/4 cup (50 g) granulated sugar

1 tbsp (15 mL) baking powder

1 1/2 tsp (7 mL) salt

1/4 tsp (1 mL) cayenne pepper

1 cup (250 mL) buttermilk

4 eggs, beaten

1 1/2 cups (375 g) thawed corn kernels

3/4 cup (250 g) crumbled bacon

1/2 cup (100 g) finely chopped jalapeno

3 cups (750 mL) E.D.SMITH® Saucemake Pubmaster Red Ale Chipotle Mustard Sauce, warmed


Stir the flour with the cornmeal, sugar, baking powder, salt and cayenne pepper. In a separate bowl, whisk the buttermilk with the eggs. Stir in the corn, bacon and jalapeno.

Drop 1 oz (30 mL) scoops of batter into the deep fryer at 350F (180C). Cook for 3 to 4 minutes or until golden. Drain on paper towel. Serve 5 fritters with 1/2 cup (125 mL) Red Ale Chipotle Mustard Sauce.

Cook’s Note: Fry all the fritters up to 4 hours before service and drop back in hot oil for 30 seconds before plating.