Honey Corn Fritters

 

Honey Corn Fritters

1 cup self rising flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

1 (generous)Tablespoon honey

1/2 cup milk

2 large eggs lightly beaten

2 teaspoon vegetable oil

1 1/2 cups fresh corn kernels—if using frozen-let thaw first

1 Tablespoon chopped fresh parsley 

1 cup-divided-vegetable oil for frying

In a medium bowl combine

flour, salt, pepper, smoked paprika.  Stir set aside.

In a small bowl, mix together the eggs, buttermilk, honey and vegetable oil.

Pour the wet mixture into the dry mixture.  Fold in the corn, and parsley.

In a shallow skillet, add enough oil  (about 1/2-3/4 cup)to cover the bottom of the pan-heat the oil to 375.

Gently add dollops of the mixture (1 Tablespoon in size) to the hot oil. Fry until golden on both sides. Drain on a plate or wire rack lined with paper towels. 

Key: make each fritter small—only 1 Tablespoon of batter—otherwise they won’t fry up in 2 minutes… and may be doughy inside. Keep oil hot-but not too hot-or they’ll get too brown on the outside before the insides have puffed up. I usually keep skillet oil at a medium “6” and it gets the job done. 

Serve with honey or a herbed ranch dip:

Herbed ranch:

1/2 cup buttermilk 

1/2 cup Mayo

1/4 cup sour cream

1 Tbs lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Chopped fresh parsley, dill and chives 1 teaspoon each.