Corn Fritters with Spicy Remoulade

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I was able to try yet another tasty recipe thanks to the glut of zucchini I harvested this year (and by "glut" I mean four), once again making use of the October 2011 issue of Bon Appetit magazine, and a recipe by Maxcel Hardy.  I've tried many a fritter recipe in my day, coming away disappointed every time.  Until now.  This is a tasty recipe made even better by the addition of a truly wonderful remoulade sauce.  I ended up with 20 of them -- way too many for the two of us -- so froze the rest.  When we're ready to have them again, I'll pull out as many from the freezer as I need, place them on foil and pop them into a preheated 350 degree oven for about 20 minutes.

Corn Fritters with Spicy Remoulade

2 tablespoons olive oil

1 cup (packed) grated zucchini
3/4 cup fresh (or frozen, thawed) corn kernels
1/4 cup finely chopped onion
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh cilantro
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons packaged corn muffin mix
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 cup whole milk
1 large egg, whisked to blend
Vegetable oil (for frying)
Spicy Remoulade (see below)

Heat olive oil in a large heavy skillet over medium heat. Add zucchini, corn, onion, and thyme and saute until corn is slightly softened, about 3 minutes. Stir in cilantro and let cool.

Whisk flour, corn muffin mix, sugar, and salt in a medium bowl. Whisk milk and egg in a small bowl to blend; whisk into dry ingredients. Add zucchini mixture; fold just to blend. Chill for 30 minutes.

While the recipe (as you can see below) calls for a large pot and deep-fry thermometer, I found a saute pan with about 1/2" of oil worked just fine.

Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325. Working in batches, spoon batter into oil by heaping tablespoonfuls. Fry until golden brown, turning once. Using a slotted spoon, transfer fritters to paper towels to drain. Serve with Spicy Remoulade.

Spicy Remoulade
 Feel free to cut back on the cayenne to tame this tangy sauce.

½ c. mayonnaise
2 T. coarse-grained mustard
2 T. drained prepared horseradish
2 T. chopped scallions
½ t. paprika
½ t. cayenne pepper (or less)
½ t. fresh lemon juice
Kosher salt
Freshly ground black pepper
Whisk first 7 ingredients in a small bowl. Season with salt and pepper. Makes about 2/3 cup.

DO AHEAD: Can be made 2 days ahead. Cover and chill.