Sweet Corn Fritters With Hot Honey Recipe
Make Sweet Corn Fritters With Hot Honey Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fritter Batter
For Frying
Hot Honey
To Serve / Optional
Method
Fritter Batter
- 1
Prep corn
If using fresh corn: stand each ear upright and cut kernels off into a bowl. If using frozen, thaw and drain well. Reserve any milky corn liquid — you can stir a tablespoon into the batter for extra corn flavor.
- 2
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, cornmeal, baking powder, sugar, salt, and black pepper until combined.
- 3
Combine wet ingredients
In a separate bowl beat the eggs lightly, then whisk in the milk and sour cream (or Greek yogurt) until smooth.
- 4
Make batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the corn kernels, sliced scallions, and chopped cilantro/parsley if using. The batter should be thick but spoonable — if it seems too stiff add up to 1-2 tablespoons more milk; if too loose add 1 teaspoon flour.
- 5
Rest batter
Let the batter rest 10 minutes at room temperature to allow the cornmeal to hydrate and baking powder to start reacting.
For Frying
- 6
Heat oil
Pour about 1/2 to 3/4 inch (approx. 0.5 to 0.75 cups depending on pan size) of neutral oil into a large nonstick or cast-iron skillet. Heat over medium to medium-high until shimmering and a pinch of batter sizzles immediately and browns in about 30–45 seconds (oil temperature roughly 350°F / 175°C).
- 7
Fry fritters
Using a spoon or small ice cream scoop, drop 2-tablespoon portions of batter into the hot oil, flattening slightly with the back of the spoon to form 2.5–3 inch rounds. Do not overcrowd — fry in batches of 4–6 depending on pan size. Cook until golden brown and crisp on the bottom, about 2–3 minutes, then flip and cook the other side 2–3 minutes until cooked through and deeply golden.
- 8
Drain
Transfer cooked fritters to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batter if desired.
Hot Honey
- 9
Make hot honey
In a small saucepan combine the honey and red pepper flakes (or chopped fresh chile). Warm gently over low heat until honey thins slightly and infuses with chile flavor, about 2–3 minutes — do not boil. Stir in the apple cider vinegar or lemon juice and salt. Taste and adjust heat (add more flakes) or acidity to preference. Remove from heat and let cool slightly; the flavor will intensify as it rests.
To Serve / Finishing
- 10
Serve
Arrange warm fritters on a platter. Drizzle hot honey generously over the fritters or serve the hot honey in a small bowl for dipping. Offer lime wedges and a side of buttermilk or ranch-style dip if using. Squeeze a little lime over the fritters just before eating for brightness.
- 11
Storage and reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet for 6–8 minutes to crisp, or reheat in a skillet with a touch of oil. Hot honey can be kept at room temperature for up to 2 weeks.