Serves 12 to 15 people
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
1 jalapeno, finely chopped
Honey, to serve
In a large deep pot or Dutch oven, heat 2-inches of oil to 325 degrees F.
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, corn milk and jalapeno and 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 to 6 minutes. Drain the fritters on paper towels and season immediately with salt. Serve with a drizzle of honey.
Tip: Make the cornmeal mixture ahead of time and fry right before dinner or a party. Keep the fried fritters warm in a 200 degrees F oven.
Courtesy of Mario’s Big American Cookbook (Grand Central Life & Style 2016)