#1 Preheat Wesson Canola Oil to 350°F in a large heavy bottom pot or deep fryer #2 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 #3 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 #4 Remove fritters from oil to a rack over a baking sheet and sprinkle with chili flakes if using #5 Tip: Make an easy dipping sauce by combining Wesson Mayonnaise or sour cream with your favorite Louisiana hot sauce #6 To make Wesson Mayonnaise: In a large bowl whisk together 3 egg yolks, 2 tsp. white wine vinegar, 1 tsp. Dijon mustard, 1 tbsp water, and ¼ tsp. salt using a fine whisk. Slowly drizzle in 2 cups of Wesson Canola Oil, whisking vigorously. The mayonnaise will be thin at first but slowly thicken as more oil is added. It is important to add the oil slowly or the emulsion may break. Store in the fridge for up to one week.