Corn Fritters With Spicy Remoulade

• fritters:
• 2 T. olive oil
• 1 c. packed grated zucchini
• 3/4 c. fresh, or frozen thawed, corn kernels
• 1/4 c. finely chopped onion
• 2 t. chopped fresh thyme
• 2 t. chopped fresh cilantro
• 3/4 c. flour
• 1/2 c. + 2 T. packaged corn muffin mix
• 2 T. sugar
• 1/2 t. kosher salt
• 1/2 c. milk
• 1 large egg, whisked to blend
• vegetable oil for frying
• Spicy remoulade:
• 1/2 c. mayo
• 3 T. grainy mustard
• 2 T. drained prepared horseradish
• 2 T. chopped scallions
• 1/2 t. paprika
• 1/2 t. cayenne pepper
• 1/2 t. lemon juice
• Kosher salt + pepper

1. Fritters: Heat olive oil in large heavy skillet over med. heat. Add zucchini, corn, onion, thyme, saute until corn is slightly softened, about 3 min. Stir in cilantro, let cool.
2. Whisk flour, corn muffin mix, sugar, and salt in med. bowl. Whisk milk and egg in small bowl to blend, whisk into flour mix. Add corn mix, fold just to blend. Chill 30 min.
3. Pour vegetable oil into large pot to 2" depth. Heat over medium heat to 325 F on deep-fry thermometer. Working in batches, spoon batter into oil by heaping tablespoonfuls. Fry until golden brown, turning once. Using slotted spoon, transfer fritters to paper towels to drain.
4. Remoulade: whisk first 7 ingredients in small bowl. Season with salt and pepper.

fritters, olive oil, zucchini, fresh, onion, thyme, fresh cilantro, flour, sugar, kosher salt, milk, egg, vegetable oil, mayo, grainy mustard, horseradish, scallions, paprika, cayenne pepper, lemon juice, kosher salt pepper

Taken from www.epicurious.com/recipes/member/views/corn-fritters-with-spicy-remoulade-50174268 (may not work)