By Tara Bench
In a small bowl combine 1/3 cup mayonnaise and 1 teaspoon hot sauce (or to taste); set aside in refrigerator. In a medium bowl mix 1/3 cup milk, 1 egg, 1/2 teaspoon baking powder, 1/4 cup cornmeal, 1/4 cup flour, and 1/2 teaspoon salt until smooth. Stir in 1 1/2 cups fresh corn, 2 tablespoons chopped jarred pimientos, 2 tablespoons chopped flat-leaf parsley, and 1/2 cup shredded sharp cheddar. Pour 1/4 inch canola oil into a large skillet and heat. Working in batches, fry 1/4-cup scoops of batter until golden, turning once, about 4 minutes total; transfer to a paper towel-lined plate. Serve hot fritters with spicy mayonnaise. Makes 8 fritters.
Per fritter with 2 teaspoons mayonnaise: 225 cal, 18g fat (3.5g sat), 388mg sodium, 12g carb, 37mg chol, 5g protein, 1g fiber