In a large bowl whisk together the flour, baking powder, sugar, cheddar, garlic, cajun seasoning, salt, pepper, and cayenne.
Add the beaten egg and milk to the bowl and stir just until combined.
Add the corn and green onion, and fold until evenly mixed.
Take a large baking sheet and line with two layers of paper towels then, place a wire rack on top.
Heat 2-3 Cups of oil (about 1 ½-2 inches deep) in a large pot over medium-high heat.
Allow the oil to heat for 5 minutes. Test the oil temperature either with a thermometer to 375 degrees OR drop ¼ teaspoon of the batter into the hot oil and when it sizzles and starts to turn golden right away, it is ready to cook.
Drop the batter by Tablespoonfuls into the hot oil, cooking 5-6 fritters at a time. Cook the fritters for 2 minutes, turning once. Repeat with remaining batter.
Place the fried fritters on the prepared wire rack. Sprinkle with salt if desired.
FOR THE SAUCE:
Combine all ingredients in a small bowl and stir well. Refrigerate for up to 3 days.
NOTE: It is important to transfer the fritters to a wire rack to ensure that they come out crisp! NOTE: Cook the fritters in batches of 5-6 for best results and so they come out crispy. Don't crowd the pan.NOTE: If you have leftovers, they can be stored in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees, flipping once for 5-6 minutes until they are crisp again.