Smoky Sweet Corn Fritters with Spicy Honey Glaze

Allergens

Milk, Eggs

Ingredients

• 2 cups fresh sweet corn kernels (about 3 ears)
• 1/4 cup all
• purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1 large egg, beaten
• 1/3 cup whole milk
• 2 tablespoons unsalted butter, melted
• Vegetable oil, for frying Spicy Honey Glaze:
• 1/2 cup honey
• 1 teaspoon sriracha sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and smoked paprika.
2. In a separate bowl, combine the egg, milk, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the sweet corn kernels.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium high heat. Drop tablespoon sized dollops of batter into the hot oil, cooking in batches if necessary. Fry for 2 3 minutes per side until golden brown and crispy. Remove from the oil and drain on paper towels.
4. For the spicy honey glaze, whisk together honey, sriracha sauce, smoked paprika, salt, black pepper, and lemon juice in a small bowl.
5. Drizzle the spicy honey glaze over the cooked corn fritters and serve immediately.

Chef’s Insight

The key to perfect crispy corn fritters is not overcrowding the pan during cooking. Give each fritter ample space to cook evenly and achieve a perfect golden brown color.

Notes

This appetizer recipe takes the classic Southern dish of corn on the cob and turns it into an irresistible crispy fritter with a spicy kick.