The Corn Mac Choux Fritters with Remoulade Dipping Sauce took first place in the House-Autry Mills Bring Your Flavor recipe contest at the N.C. State Fair. Julia Truelove of Raleigh earned $300 for the winning recipe.

Fried Mac n’ Cheese Buffalo Bites, entered by Paulette McRae of Pembroke, received second place and $150. Third place and $50 went to Felicia L. Turrentine of Greensboro for her Soul Food Mac-N-Cheese.

Each recipe had to put a creative spin on Fried Mac N’ Cheese Bites, using any HouseAutry Mills product. Recipes were judged on taste, creativity and ease of preparation.

Corn Mac Choux Fritters with Remoulade Dipping Sauce

By Julia Truelove, Raleigh

Ingredients

For the Mac & Cheese

2 cups dry macaroni, cooked according to directions

½ cup diced onions

1 cup fresh corn kernels

1 tablespoon butter

2 tablespoons flour

1 cup milk

1½ cup shredded Pepper Jack cheese

Oil for frying

For the fritters

2 cups House Autry Hushpuppy Mix with Onion

2 teaspoons Cajun seasoning

1½ cups milk

1 cup House Autry Hushpuppy Mix with Onion for dredging

For the dipping sauce

1 cup mayonnaise

2 tablespoon Country Dijon mustard

1 teaspoon Cajun seasoning

1 tablespoon hot sauce

1 clove garlic, minced

1 teaspoon lemon juice

1 green onion, thinly sliced

1 teaspoon Cajun seasoning

What to Do

To prepare the Mac & Cheese:

In a large skillet over medium heat, melt 1 tablespoon butter and add the onion, corn and 1 teaspoon Cajun seasoning. Sauté until onion until tender, then stir in flour and cook 1 minute. Slowly stir in 1 cup of milk. Cook 1 minute, add in cooked macaroni and Pepper Jack cheese, stirring until cheese is melted and all ingredients are well combined. Poor into a 9 by 13 inch dish and refrigerate until cold, at least two hours. Cut the Mac & Cheese into 32 pieces. Place them on a parchment lined cookie sheet, cover with plastic wrap and freeze for at least two hours or overnight.

To prepare Dipping Sauce

Make the dipping sauce by stirring together all ingredients in a small bowl. Cover and chill until serving.

To make the fritters:

Prepare the batter by stirring together 2 cups Hushpuppy Mix and 2 teaspoons Cajun seasoning in a medium bowl. Whisk in milk. In a separate bowl, add 1 cup of the Hushpuppy Mix for dredging.

Heat at least 3 inches of oil in a large Dutch oven or a deep fryer to 350°F.

Dredge each frozen Mac & Cheese square in dry mix then dip in the batter, completely coating. Carefully lower into the hot oil and fry for 1½ minutes, flip and cook another 1½ minutes until golden brown on both sides. Cook in batches so as not to overcrowd. Remove fritters with a slotted spoon to a paper towel lined plate. Serve warm with the dipping sauce.

Makes 32 pieces.

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