Preheat Wesson Canola Oil to 350°F in a large heavy bottom pot or deep fryer
In a large bowl, whisk together cornmeal, flour, baking soda, sugar and salt. Stir in buttermilk just to combine. Fold in shrimp, bacon, corn if using and green onions
Drop batter by the tablespoon into the oil. Do not overcrowd the oil. Allow fritters to cook for 3-4 minutes or until golden brown and cooked inside
Remove fritters from oil to a rack over a baking sheet and sprinkle with chili flakes if using
Tip: Make an easy dipping sauce by combining Wesson Mayonnaise or sour cream with your favorite Louisiana hot sauce
To make Wesson Mayonnaise: In a bowl whisk egg yolks, white wine vinegar, Dijon mustard, water, and salt. Drizzle in 2 cups of Wesson Canola Oil, whisking. It will be thin but slowly thicken as more oil is added. Store in the fridge for up to one week
