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Cajun Andouille corn fritters with creole honey mustard

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Ingredients

For the fritters:
  • 1 pound andouille sausage
  • 1/4 cup all-purpose flour
  • 10 ounce corn flour
  • 1/4 cup sugar
  • 1/4 cup cornmeal
  • 1 tablespoon dry mustard
  • 1/4 teaspoon cayenne
  • 1/3 tablespoon onion powder
  • 1/3 tablespoon garlic powder
  • 1 1/2 tablespoon cane vinegar
  • 12 1/2 dash es tabasco hot sauce
  • 2 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 teaspoon eggs
  • 1 1/2 cup buttermilk
  • 1 bunch green onions, chopped
For the creole honey mustard:
  • 1 pound andouille sausage
  • 1/4 cup all-purpose flour
  • 10 ounce corn flour
  • 1/4 cup sugar
  • 1/4 cup cornmeal
  • 1 tablespoon dry mustard
  • 1/4 teaspoon cayenne
  • 1/3 tablespoon onion powder
  • 1/3 tablespoon garlic powder
  • 1 1/2 tablespoon cane vinegar
  • 12 1/2 dash es tabasco hot sauce
  • 2 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 teaspoon eggs
  • 1 1/2 cup buttermilk
  • 1 bunch green onions, chopped
  • 3 tablespoon creole mustard
  • 1/2 cup mayonnaise
  • 2 1/2 teaspoon lemon juice
  • 3 tablespoon honey
  • 3 pinch es sea salt

Preparation

Baking Directions:

Heat canola oil in a deep fryer to 250 degrees, or heat 1 1/2 to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350 degrees.

Dice the Andouille sausage into small pieces.

Mix all dry ingredients together in one bowl, and all wet ingredients into another bowl.

Mix wet ingredients into dry and then mix in the sausage and chopped green onions.

Spoon sausage mixture into hot oil and fry until golden brown and crispy, about 2-3 minutes.

Remove with a slotted spoon and drain on paper towels.

Repeat process until all batter is fried, and serve while warm with Creole Honey Mustard.

For the honey mustard:Combine all ingredients thoroughly and serve with warm the fritters.

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