Festival Classic Appetizer – Smoky Cheddar Cornbread Fritters with Jalapeño-Honey Drizzle

Allergens

Dairy, Gluten, Eggs

Ingredients

• 1 cup yellow cornmeal 1/2 cup all
• purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon smoked paprika 1 large egg, lightly beaten 3/4 cup whole milk 3 tablespoons unsalted butter, melted and cooled 1 cup shredded smoked cheddar cheese 1/2 cup finely chopped jalapeños Vegetable oil for frying Jalapeño
• Honey Drizzle: 1/2 cup honey 2 tablespoons finely chopped jalapeños 1 teaspoon fresh lime juice

Instructions

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, and smoked paprika.
2. Add the egg, milk, and melted butter to the dry ingredients, stirring until just combined. Fold in the shredded cheddar cheese and chopped jalapeños.
3. In a deep frying pan or skillet, heat about 1 inch of vegetable oil over medium high heat to 350°F.
4. Working in batches, use a spoon to drop small balls of dough into the hot oil, and fry until golden brown and crispy, turning occasionally, for about 2 3 minutes per batch. Remove from oil with a slotted spoon and drain on paper towels.
5. In a small bowl, mix together honey, finely chopped jalapeños, and lime juice to create the Jalapeño Honey Drizzle. Serve the fritters warm, drizzled with Jalapeño Honey Sauce.

Chef’s Insight

The secret to perfectly crispy fritters is frying in oil that's at the right temperature. Make sure your oil is hot enough, but not smoking, before adding the dough.

Notes

Adjust the heat level by increasing or decreasing the number of jalapeños used. Use milder green chiles for a less spicy option.