Broccoli and Cheese Fritters with Creamy Stone Ground Mustard Sauce
1 ½ cups all purpose flour
1 tablespoon yellow cornmeal
1 ½ teaspoons baking powder
3 eggs
1 ½ cups milk
½ cup corn kernels
½ cup shredded purple carrots
1 cup shredded broccoli
½ cup smoked cheddar
½ cup smoked provolone
Kosher salt
Cracked black pepper
.
Creamy Stone Ground Mustard Sauce
½ cup mayo
2 tablespoon stone ground mustard
1 ½ tablespoons honey
2 teaspoons sriracha
Kosher salt
Cracked black pepper
.
Instructions
In a large bowl mix together the flour, cornmeal, and baking powder.
In a separate small bowl whisk the eggs and milk.
Combine the liquid into the dry ingredients and stir together. Fold in the corn kernels, purple carrots, and broccoli.
Mix in the smoked cheddar and provolone. Season the fritter batter with salt and pepper as desired.
Fill your Dutch oven or heavy bottom pot with enough oil for a shallow fry about ¼ to ½ way up the pot. Heat the oil over medium heat until it reaches 350 degrees. Scoop 3-4 tablespoons of batter into the hot oil and fry on each side until golden brown for roughly 3-5 minutes.
Remove from the frying oil to a cooling rack or plate lined with a paper towel. Season with a little bit of salt and serve with the Creamy Stone Ground Mustard Sauce.
Creamy Stone Ground Mustard Sauce:
Mix all of the ingredients into a small bowl and season with salt and pepper to taste.
