Corn Fritters With Hot Honey
Crispy corn fritters served with a spicy-sweet honey dipping sauce.
Ingredients
- ¼ cuphoney
- 2 Tbsp.hot sauce (such as Frank's)
- 3 (about 2 lb.)ears of corn, husked
- 2large eggs
- 2scallions, thinly sliced
- ½–1serrano chile, finely chopped
- 3oz. (about ¾ cup)sharp cheddar, coarsely grated
- ½ cupall-purpose flour
- ¼ cupfine-grind cornmeal
- 2½ tsp. Diamond Crystal or 1½ tsp. Morton, plus morekosher salt
- 2 tsp.sugar
- 1 tsp.baking powder
- ⅓ cup (or more)vegetable oil
Instructions
Stir together honey and hot sauce in a small bowl; set hot honey aside.
Grate kernels from 1 ear of corn on the large holes of a box grater into a large bowl. Cut kernels off remaining 2 ears of corn and add to bowl with grated corn. Add eggs, scallions, serrano chile (depending on the spiciness of your chile and your heat preference), sharp cheddar, all-purpose flour, cornmeal, kosher salt, sugar, and baking powder to corn and mix until well combined.
Heat vegetable oil in a large skillet over medium. Working in batches of 3 or 4 fritters and adding more oil between batches if needed, drop corn mixture into skillet with a #16 cookie scoop or ¼ cup measuring cup; flatten slightly and cook until golden and crisp around the edges, 10–16 minutes per side. (Remove any floating corn kernels from oil with a slotted spoon or they may pop.) Transfer fritters to a wire rack set inside a rimmed baking sheet; season lightly with salt.
Arrange fritters on a platter and serve with hot honey alongside for dipping.
Do Ahead: Fritters can be made 30 minutes ahead. Serve room temperature or keep warm in 300° oven.