The Pioneer Woman Tasty Kitchen
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Corn Fritters with Honey Mustard Dipping Sauce

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Level: Easy

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Description

These are so fattening but SOOO good! They are well worth the calories.

Ingredients

  • FOR THE FRITTER BATTER:
  • 1-¼ cup Plus 1 Tablespoon Flour
  • 3 Tablespoons Cornstarch
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoons Sugar
  • 1 whole Egg, Beaten
  • ¾ cups Cold Club Soda Or Seltzer Water
  • 1 can (11 Oz. Can) Whole Kernel Niblet Corn (drained) OR 15 1/4 Oz Can Of Whole Corn (drained) OR 1 1/2 Cup Fresh Corn
  • Oil, For Frying
  • _____
  • FOR THE HONEY MUSTARD DIPPING SAUCE:
  • ½ cups Mayonnaise (not Miracle Whip!)
  • ¼ cups Yellow Mustard
  • ¼ cups Honey
  • Pinch Of Salt
  • Pinch Of Cayenne (optional)

Preparation

Whisk the honey mustard ingredients together, cover, and chill for 2 hours before serving. This is more like a sauce than a dip, so it is fairly thin, which I think works great for the corn fritters.

Heat a pot of oil (about 3″ deep) to 350F. Be sure not to fill the pot more than halfway up with oil to allow room for the oil to expand when frying.

While the oil is heating, whisk the dry ingredients together in a medium bowl. Just before the oil reaches 350F, add the beaten egg and club soda to the dry mixture and whisk until just combined. Add the drained corn and use a spoon to fold it in.

Add about one tablespoon of the batter to the hot oil. I use a small cookie scoop to make it easier. Don’t add more than a tablespoon of the fritter batter (or add too many fritters to the oil) or they will not crisp up well. You may be tempted to immediately turn the fritters. Resist that urge. After about a minute, some of the interior batter will start to ooze out – releasing some of that interior moisture that keeps the fritter from getting crispy. The fritter should, when it’s ready, flip over by itself. If you flip the fritters over prematurely, the outside will set too fast and the molten center will not ooze out – making a softer exterior.

Transfer the fritters to a paper towel-lined plate and sprinkle them with a little salt. Serve them piping hot with the Honey Mustard Dipping Sauce while you slave away and fry more of the fritters using some of the remaining batter.

For an accompanying story, check out my blog.

One Comment

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Profile photo of Weibs1

Weibs1 on 7.22.2010

Are these almost like creamed corn inside or are they more like a dough with corn?

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