Crispy Jalapeño Honey Corn Fritters

Servings: 10-12

For the Corn Fritters:

• 1 cup All Purpose Flour
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. EACH: Salt + Black Pepper
• 2 cups Corn Kernels, about 3 corn cobs
• 1-2 Jalapeno Peppers, chopped
• 3 tbsp. Grated Cheddar Cheese (or shredded)
• 1 large Egg, beaten
• 1/2 cup Milk
• 1/3 cup Honey
• Frying Oil, to cook

For the Dill Aioli:

• 1/2 cup Plain Yogurt
• 2 Garlic Cloves, finely minced or grated
• 2 tbsp. Fresh Dill, chopped
• Juice of 1 Lemon, or to taste
• 1 tbsp. Olive Oil
• 1/2 tsp. EACH: Salt, Black Pepper + Chili Powder

1. To Make the Corn Fritters: Add 1-2" deep of frying oil in a skillet over medium high heat. Heat up to about 400F.
2. In a large bowl, mix the flour, baking powder, salt, and black pepper.
3. Stir in the cheddar cheese, corn kernels, and chopped jalapeños.
4. Create a well in the center and add the beaten egg, milk, and honey. Stir until well-combined. If the batter seems too wet, you can add a little flour until thick cake-like batter. If too thin, you can add a little milk.
5. Drop tablespoon sized balls of batter into the hot oil to fry for 3-5 minutes, flipping halfway through, until golden and crispy.
6. Use a slotted spoon to transfer the corn fritters to a paper towel to drain excess oil.
7. To Make the Dill Aioli: Stir all ingredients together until smooth. Enjoy with the warm corn fritters!