Corn Fritters with Chipotle Mustard SaucePrep Time:
20 mins. Cook Time:
10 mins. Serves:
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.