1 cup mayonnaise
2 tablespoons ketchup
¼ cup chili-garlic sauce
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
Canola oil, for frying
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1/8 teaspoon smoked paprika
1 ¼ cups fresh corn kernels (from about 2 cobs)
¼ cup finely chopped scallions
1 large egg
¾ cup buttermilk
Make the Comeback Sauce: In a medium bowl, whisk together the mayonnaise, ketchup, chili-garlic sauce, Tabasco, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until well combined. Chill until ready to serve.
Fill a large, deep skillet or Dutch oven with 2 inches of oil. Heat the oil over medium until it reads 360F on a thermometer.
Add the cornmeal, flour, baking powder, baking soda, salt and paprika to a large bowl and whisk to combine. Stir in the corn and scallions. In a medium bowl, whisk together the egg and buttermilk. Add the egg mixture to the cornmeal mixture and stir gently until just combined.
Using a heaping tablespoon, shape the cornmeal mixture into small balls. (You will have about 20 in all.) Working 4 to 5 pieces at a time, carefully lower the balls into the oil. Fry until golden on all sides, turning each halfway through with a chopstick or the handle of a wooden spoon, about 3 minutes. Transfer the finished fritters to a paper towel to drain. Monitor the oil and adjust the heat as necessary to keep the temperature at 360F. Repeat the frying process with the remaining batter.
Serve the fritters warm with comeback sauce for dipping.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g; Percent Daily Value*: Vitamin A %, Vitamin C %, Vitamin D %, Calcium %, Iron %. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.