Corn Honey Fritters Recipe

Prepare corn

If using fresh corn, shuck and cut kernels off about 2 medium ears to yield ~2 cups. If using frozen, thaw and drain well, pressing out excess moisture with a clean kitchen towel or paper towels.

Mix dry ingredients

In a medium bowl, whisk together 3 tablespoons all-purpose flour, 1 tablespoon cornmeal, 1 teaspoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl, beat 1 large egg lightly, then whisk in 1 cup whole milk and 2 tablespoons melted, cooled unsalted butter until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine. Fold in the 2 cups corn kernels and the optional 2 tablespoons sliced chives/scallions. The batter should be thick enough to hold spoonfuls. If it's too thin, add up to 1 tablespoon more flour; if too thick, thin with 1 to 2 teaspoons milk.

Heat oil

Pour about 1/2 to 1 cup vegetable oil into a large skillet (enough to shallow-fry and come about 1/4 inch up the side) and heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and browns within 30–40 seconds.

Fry fritters

Working in batches (do not overcrowd), drop heaping tablespoons (or a small 2-tablespoon ice cream scoop) of batter into the hot oil, flattening slightly with the back of the spoon. Fry until golden brown on the bottom, about 2–3 minutes, then flip and cook the second side 1.5–2 minutes until golden and cooked through. Adjust heat as needed to avoid burning; aim to keep oil at ~325–350°F. Total per batch ~4 minutes.

Drain and keep warm

Transfer cooked fritters to a paper towel–lined baking sheet to drain. Keep finished batches in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.

While the fritters fry (or up to a day ahead), make the honey butter. In a small bowl, using a spatula or electric mixer on low, beat 4 tablespoons room-temperature unsalted butter until creamy. Add 3 tablespoons honey and 1 teaspoon fine sea salt and continue to beat until smooth and fully combined. Stir in 1 teaspoon lemon zest if using. Taste and adjust salt or honey to preference.

Transfer the honey butter to a small serving dish or parchment-wrapped log if preparing ahead. Keep at room temperature so it is spreadable when serving. If storing, refrigerate and bring to room temperature before serving.

Arrange warm corn honey fritters on a platter. Place a dollop of honey butter on each fritter or serve the honey butter alongside for spreading.

Drizzle extra honey (about 2 tablespoons) over the fritters to taste, and finish with a light sprinkle of freshly ground black pepper (optional) and chopped fresh herbs if desired.

Serve immediately while fritters are hot and crisp. Leftover fritters can be reheated in a 350°F (175°C) oven for 6–8 minutes to crisp.