Sweet Corn Fritters With Smoky Honey Dipping Sauce
These Corn Fritters are a delightful combination of sweet corn kernels and savory green onions, all encased in a crispy and flavorful coating. Served alongside a spicy chipotle honey mayo for dipping, these fritters make a fantastic appetizer or side dish that will leave your guests coming back for more!
— Constant Cookbook
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1 1/2 tsp. minced chipotle chile in adobo sauce
- 3 ears of white corn
- 1/2 cup sweet rice flour
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1 egg
- 1/2 cup water
- 2 green onions, white and light green portions, minced
- Rice bran or canola oil for frying
Instructions
- In a small bowl, stir together the mayonnaise, honey and minced chipotle chile and mix well. Cover and set aside until serving.
- Place a wire rack on a rimmed baking sheet, put the sheet in an oven and preheat the oven to 250°F.
- Remove the husks and silk from the ears of corn. Using a large, sharp knife, carefully cut each ear in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob.
- In a bowl, whisk together the rice flour, all-purpose flour, baking powder, cumin and salt. Add the egg and water and whisk until smooth. Add the corn kernels and green onions and stir just until combined. The batter will be very thick.
- Pour oil into a large, heavy frying pan to a depth of 1/4 inch and warm over medium-high heat. Working in batches, spoon 1 Tbs. of the batter into the hot oil to form each fritter, spacing the fritters about 1/2 inch apart. Fry until golden brown on the first side, about 2 minutes. Using a slotted spatula, carefully flip the fritters over and fry until golden brown on the second side, about 2 minutes more. Transfer the fritters to the baking sheet to drain and keep warm in the oven. Repeat with the remaining batter, adding more oil to the pan as needed.
- Arrange the fritters on a warmed platter and place the dipping sauce alongside. Serve immediately. Makes 18 fritters; serves 4 to 6.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers</i>, by Amy Sherman (Oxmoor House, 2008).
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