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Corn Fritters with Chili-honey Butter

Hush puppies 1 - corn fritters with chili-honey butter

There’s something about fried food on Super Bowl weekend – crisp and golden, sweet or salty, all things fried seem to be the most popular nibble as people cheer on their favourite team. If you’re looking for something different to make, a batch of warm corn fritters doused in spicy honey butter is about as good as it gets – whether or not there’s a game on TV. With these on the table, everyone may just forget about the game.

Corn Fritters with Chili-Honey Butter

3/4 cup all-purpose flour
1/3 cup yellow cornmeal
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 large egg
1 cup corn kernels (canned or frozen, optional)
canola oil, for cooking

Chile-Honey butter:
1/4 cup butter
1/4 cup honey
pinch chili flakes

In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. In a smaller bowl, whisk together the milk and egg. Add to the dry ingredients and stir just until combined. If you like, stir in some corn kernels.

Set a wide, heavy pot over medium-high heat and add about 3 inches of oil. Heat it until it’s hot but not smoking – if you have a thermometer, it should read about 350F. Carefully drop small spoonfuls of the batter into the hot oil without crowding the pan – cook, turning as necessary, until they’re deep golden. Transfer to a paper towel lined plate.

To make the honey butter, heat the butter, honey and chill flakes in a small pot on the stove or in the microwave until melted; stir until well blended. Drizzle over the fritters while they’re still warm.

Serves 6.


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