Bacon Cornbread Fritters with Spicy Buttermilk Dip

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Fritters:

4 cups canola oil

2 1/2 cups baking mix (recommended: Bisquick)

1 1/2 cups cornmeal

1/3 cup sugar

3 eggs

1 cup milk

1 cup frozen corn, defrosted

2 teaspoons chopped fresh thyme leaves

1 teaspoon paprika

6 strips cooked bacon, chopped

6 tablespoons melted butter

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Spicy Buttermilk Dip:

1 cup buttermilk

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon grated onion

1 small jalapeno, veins and seeds removed, minced

Salt and freshly ground black pepper