Roasted Corn Fritters

This savory-sweet fritters are wonderful served with this week’s Alder-smoked tomato honey.

Ingredients:
4 ears of sweet corn
F&L corn fritter mix
½ cup milk
2 tablespoons butter, melted
Vegetable oil, for frying
Sea salt and fresh ground pepper

Method:
1. To prep the corn, shuck the ears and lightly rub each cob with olive oil and sprinkle with salt and pepper before roasting in a 400° oven about 10 minutes or until kernels begin to brown. Allow to cool and then cut kernels cut from the cob.

2. Combine the corn kernels in a bowl along with the corn fritter mix, milk and melted butter; stir to combine.

3. Meanwhile, heat about 1 cup of vegetable oil in a deep sauté pan; once hot, drop spoonfuls of the prepared batter into the pot and fry the fritters until golden brown on all sides, about 2 minutes.

4. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt if desired and serve with a side of tomato honey.

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