Sweet Corn Fritters with Smoky Honey Dipping Sauce
Farm-fresh white corn, at its sweetest in late summer, stars in this simple fritter, made extra-crisp by the addition of rice flour to the batter. Customize the sweet-smoky-spicy dipping sauce by using a distinctive honey, such as Tupelo, lavender or sage.
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1 1/2 tsp. minced chipotle chile in adobo sauce
- 3 ears of white corn
- 1/2 cup sweet rice flour
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1 egg
- 1/2 cup water
- 2 green onions, white and light green portions, minced
- Rice bran or canola oil for frying
In a small bowl, stir together the mayonnaise, honey and minced chipotle chile and mix well. Cover and set aside until serving.
Place a wire rack on a rimmed baking sheet, put the sheet in an oven and preheat the oven to 250°F.
Remove the husks and silk from the ears of corn. Using a large, sharp knife, carefully cut each ear in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob.
In a bowl, whisk together the rice flour, all-purpose flour, baking powder, cumin and salt. Add the egg and water and whisk until smooth. Add the corn kernels and green onions and stir just until combined. The batter will be very thick.
Pour oil into a large, heavy frying pan to a depth of 1/4 inch and warm over medium-high heat. Working in batches, spoon 1 Tbs. of the batter into the hot oil to form each fritter, spacing the fritters about 1/2 inch apart. Fry until golden brown on the first side, about 2 minutes. Using a slotted spatula, carefully flip the fritters over and fry until golden brown on the second side, about 2 minutes more. Transfer the fritters to the baking sheet to drain and keep warm in the oven. Repeat with the remaining batter, adding more oil to the pan as needed.
Arrange the fritters on a warmed platter and place the dipping sauce alongside. Serve immediately. Makes 18 fritters; serves 4 to 6.
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).