Description
Sweet Corn Fritter Stacks with Honey Butter are crispy, golden fritters made with fresh corn, green onions, and cheddar cheese, served warm in stacks topped with a rich, sweet honey butter. Perfect as a brunch side or a vegetarian main dish, these fritters combine savory and sweet flavors with a delightful texture.
Ingredients
Scale
For the fritters:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 2 large eggs
- 1/3 cup milk
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/4 cup chopped green onions
- 1/4 cup shredded cheddar cheese
- Vegetable oil for frying
For the honey butter:
- 1/4 cup unsalted butter (softened)
- 1 1/2 tablespoons honey
- Pinch of salt
Instructions
- Prepare the batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and smoked paprika until evenly combined. In a separate bowl, beat the two large eggs together with the milk. Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing.
- Fold in mix-ins: Carefully fold the corn kernels, chopped green onions, and shredded cheddar cheese into the batter, ensuring even distribution without breaking the corn kernels.
- Heat the oil: Pour a thin layer of vegetable oil into a skillet and heat it over medium heat until hot but not smoking, which will allow for even frying and crisp fritters.
- Fry the fritters: Using a spoon, scoop about 2–3 tablespoons of batter per fritter into the hot skillet. Flatten each slightly with a spatula to form a round shape. Cook each fritter for 2–3 minutes on one side until golden brown and crisp, then carefully flip and cook the other side for an additional 2–3 minutes until cooked through and equally browned.
- Drain fritters: Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain excess oil and maintain crispiness.
- Make the honey butter: In a small bowl, mix the softened unsalted butter with honey and a pinch of salt until the mixture is smooth and creamy.
- Assemble and serve: Stack 2–3 warm fritters per plate and top each stack with a generous dollop of the honey butter. Serve immediately for the best taste and texture.
Notes
- These fritters make a great addition to brunch menus or can be served as a vegetarian main dish.
- You can prepare the batter ahead of time and refrigerate it; fry the fritters just before serving to retain their crispiness.
- Using fresh corn kernels will yield the best texture and flavor, but frozen or canned (drained) corn works well too.
- Adjust the amount of honey in the butter to taste for a sweeter or milder finish.
