These Corn Fritters with Whipped Hot Honey Butter are my favorite way to enjoy corn when it’s in season. These can be served as a meal or as a snack and the fritters are elevated with a sweet and spicy butter which melts over the fritters to create an even more flavorful end result.
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My deep love for eating fresh corn of the cob is one of my top five favorite things I love about a Midwest summer. There are no fresh berries or tomatoes that could make me nearly as excited as I get for fresh local corn. I grew up with a cornfield literally in my backyard so it’s no surprise that this super sweet treat has a special place in my heart. And my favorite way to enjoy it? Grilled on the cob is fantastic, as is baked into a custard-y pudding but, to me, nothing tops the cheesy corn fritter. There is something about the way the sweet corn kernels, still warm from being fried in olive oil, pop with flavor as you bite into the fritter that will forever be irrisistable to me.
I decided to keep these corn fritters pretty basic, because why mess with something that is already so perfect, but did add a healthy dose of chopped basil for some extra herb-y flavor. I also whipped up a batch of hot honey butter which melts all over the warm fritter to give an extra sweet and spicy punch of flavor to these hot cakes. You can use whatever hot sauce you have on hand and I’d recommend keeping it out so whoever you are feeding these to can decide if they’d like to add a bit more heat at the end.
These corn fritters should feed 4 if you serve them with a light salad but I will admit I’m so addicted to these that Wyatt and I ate almost the whole batch between the 2 of us in one sitting. I did save a few by storing them in an airtight container in the fridge and they crisped right back up the next day after being reheated in a 350 degree oven for 10 or so minutes.
These Corn Fritters with Whipped Hot Honey Butter are my favorite way to enjoy corn when it’s in season. These can be served as a meal or as a snack and the fritters are elevated with a sweet and spicy butter which melts over the fritters to create an even more flavorful end result.
- 5 ears of corn
- 1/4 cup chopped basil
- 1 Tbsp chopped scallions
- 2/3 cup shredded cheddar cheese
- 3/4 tsp salt
- 1/2 freshly ground black pepper
- 3 lightly beaten large eggs
- 3/4 cup all-purpose flour
- olive oil for frying
- 8 Tbsp unsalted butter (1 stick) room temperature
- 3 Tbsp honey
- 1 Tbsp hot sauce (+ more if you like things extra spicy!)
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Shuck the corn and cut the kernels from the core into a medium mixing bowl. Whisk together the corn kernels, basil, scallions, cheese, salt, pepper, and eggs. Fold in the flour just until everything is combined.
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Heat enough olive oil in a medium pan to cover the bottom over medium heat. Line a dinner plate with parchment paper and set aside. Add 2 heaping tablespoons batter into the warmed oil and press gently to flatten into a fritter. Depending on the size of your pan, you should be able to fit 2-4 fritters into the pan (make sure not to overcrowd – none of the fritters should be touching). Cook until the fritters are golden brown on the bottoms, 1-3 minutes (time will vary depending on how hot your oil gets so check often) and then flip. Cook for an additional 1-3 minutes or until golden on the second side and transfer to the paper towel lined plate. Repeat with the rest of the batter.
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Meanwhile, while the fritters are cooking, use a stand mixer or handheld mixer to whip the butter until light and fluffy. With the mixer on medium, slowly stream in the honey and hot sauce and whip until combined. Transfer to a small serving bowl and set aside.
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Serve the fritters warm with dollops of the whipped hot honey butter and a sprinkle of salt.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
1 Comment
Christine
These were great! I had just bought fresh corn from Michigan so it was fun to make something different with it. Surprisingly, these were the first fritters I’ve ever made. Recipe was perfect although next time might add some jalapeño from my garden for some extra spice.