Crispy, Savory Eggplant and Ham Fritters with Creamy Mustard Sauce

¼ c. crème fraiche or sour cream
1 T. Creole mustard
1 T. honey
1 T. red wine vinegar
Kosher salt, black pepper
½ c. whole milk
2 eggs, beaten
1 c. flour
1 t. baking powder
1 c. finely chopped peeled eggplant
1 c. finely chopped good quality ham
1 medium shallot, minced
¼ c. chopped parsley
1 small serrano chile, finely chopped
½ c. olive oil or vegetable oil

1. SAUCE: Whisk together crème fraiche or sour cream, mustard, honey, vinegar, kosher salt and black pepper. Set aside.
2. FRITTERS: Whisk together milk and eggs in medium bowl. Add flour and baking powder, stir to combine (do not overmix). Add eggplant, ham, shallot, parsley and chile. Fold until incorporated (do not overmix.)
3. Heat oil in large skillet over medium heat until shimmering.
4. Working in batches, spoon ¼ c. of batter into 4 mounds in skillet, flattening each slightly after placing in skillet.
5. Cook until browned, 1-2 minutes per side.
6. Transfer to paper-lined plate to drain.
7. Sprinkle fritter with salt and pepper. Serve hot with sauce on the side
*****If not serving immediately, keep fritters warm in 250 oven.