Kids’ Corn Fritter Dippers

• Roughly chop drained corn. • Add corn, shredded cheddar, and Fry Seasoning to a large bowl; stir to combine. • Stir in tempura batter mix, 1⁄3 cup cold water (2⁄3 cup for 6), ½ tsp salt (1 tsp for 6), and pepper. TIP: Batter should be very thick but not dry; add a splash of water if necessary.

• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add heaping 1½-TBSP scoops of batter to pan; press down lightly with a spoon. (TIP: Depending on the size of your pan, you may need to work in batches, adding more oil in between each batch.) Cook until golden brown and crisp, 3-4 minutes per side. • Transfer fritters to a paper-towel-lined plate. (TIP: If fritters appear oily, pat dry with more paper towels.) Season with salt.

• To serve: Divide fritters between plates. Serve with dipping sauce, orange slices, cucumber, and cheddar slices on the side. • To stash: Let fritters cool completely. Refrigerate fritters, dipping sauce, orange slices, and cucumber in separate containers and pack with cheddar slices as desired!

• Combine chocolate chips and cornstarch in a second large microwave-safe bowl; stir to coat. Add milk and ¼ tsp salt; stir to combine. • Microwave, uncovered, until chocolate begins to melt, 1½ minutes. Gently whisk for 30 seconds. Repeat microwaving and whisking 2-3 more times, until pudding begins to thicken and coats the back of a spoon. (Keep a close eye on your bowl so it doesn’t boil or overflow!)