Southern Grill Snack: Smoky Sweet Corn Fritters with Spicy Honey Butter

Allergens

Dairy, Eggs

Ingredients

• 2 cups fresh or frozen sweet corn kernels
• 1/2 cup all
• purpose flour
• 1/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 large egg, beaten
• 1/4 cup buttermilk
• Canola oil for frying Spicy Honey Butter:
• 1/2 cup unsalted butter, softened
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon garlic powder
• Salt to taste

Instructions

1. In a large bowl, whisk together the flour, cornmeal, salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. In a separate bowl, combine the beaten egg and buttermilk.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the corn kernels.
4. Heat about 1 inch of canola oil in a heavy frying pan over medium high heat until it reaches 350°F.
5. Use a small ice cream scoop or spoon to drop rounded spoonfuls of the batter into the hot oil, flattening them slightly with the back of a spoon. Fry in batches, being careful not to crowd the pan. Cook for 2 3 minutes per side until golden brown and crispy.
6. Use a slotted spoon to remove the fritters from the oil and drain on paper towels.
7. To prepare the spicy honey butter, combine all ingredients in a small bowl and mix well. Taste and adjust seasonings as needed.
8. Serve the fritters warm with a dollop of spicy honey butter on top.

Chef’s Insight

The key to perfect fritters is a well-heated oil and not overcrowding the pan. This allows them to crisp up beautifully without becoming greasy.

Notes

For a more intense smoky flavor, try adding a pinch of smoked salt to the batter.