Blue Ribbon Favorites - Honey Corn Fritters

Updated: Aug. 12, 2022 at 11:25 AM EDT
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Honey Corn Fritters: Karri Perry/ Blue Ribbon Favorites 1 cup self rising flour 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika 1 (generous)Tablespoon honey 1/2 cup buttermilk or milk 2 large eggs lightly beaten 2 teaspoons vegetable oil 1 1/2 cups fresh corn kernels 1 Tablespoon chopped fresh parsley 1 cup-divided-vegetable oil for frying In a medium bowl combine flour, salt, pepper, smoked paprika. Stir set aside. In a small bowl, mix together the eggs, milk, honey and vegetable oil. Pour the wet mixture into the dry mixture. Fold in the corn, and parsley. In a shallow skillet, add enough oil (about 1/2-3/4 cup)to cover the bottom of the pan-heat the oil on medium to about 375. Add more oil to pan if needed. Gently add dollops of the mixture (1 Tablespoon in size) to the hot oil. Fry until golden on both sides-about 1 minute each side. Drain on a plate or wire rack lined with paper towels. Serve with honey or a herbed ranch dip: Herbed ranch: 1/2 cup buttermilk 1/2 cup Mayo 1/4 cup sour cream 1 Tbs lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder Chopped fresh parsley, dill and chives 1 teaspoon each.