Categories: Finger Foods
Ingredients
- canola oil (for frying)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 2 ears fresh sweet corn (kernels removed, the "milk" scraped from the cobs with the back of a knife)
Directions
-
In a large deep pot or Dutch oven, heat 2-inches of oil to 325ºF.
-
In a large bowl, add the flour, cornmeal, baking powder, salt, and pepper and whisk to combine.
-
Add the sour cream, eggs, butter, corn kernels, and corn milk mix thoroughly.
-
In batches, using two spoons, make round balls and drop by heaping spoonfuls into the fry oil.
-
Fry until crisp and golden brown, about 4-6 minutes.
-
Drain the fritters on paper towels.
-
Season immediately with salt.
-
Serve with a drizzle of honey.