Corn And Green Onion Fritters With Bacon-Honey Drizzle
- 1/2 cup honey
- 1/4 cup cooked bacon, finely crumbled
- Kernels from 3 ears of corn (about 2 cups)
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups water
- 2 tablespoons unsalted butter, at room temperature
- 1 1/4 teaspoons salt
- 1 1/2 cups all-purpose flour
- 3 eggs
- 2 green onions, white and green parts, thinly sliced
- 1/2 teaspoon freshly ground black pepper
- Canola oil
- To make the drizzle, stir together the honey and crumbled bacon in a bowl.
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Put the corn kernels in a bowl, drizzle with olive oil, and toss until the kernels are well coated.
- Spread the kernels in a single layer on the prepared baking sheet and roast until they begin to blister, stirring once about halfway through the cooking time, about 15 to 20 minutes.
- Set aside.
- Combine the water, butter, and salt in a saucepan and bring to a boil over medium-high heat.
- Add the flour and quickly stir with a wooden spoon until a dough forms.
- Continue to stir over medium heat for 3 minutes, until the dough begins to steam, becomes sticky, and pulls away from the sides of the pot.
- Transfer the dough to a bowl and immediately beat with the wooden spoon for 2 minutes to allow the steam to escape.
- Add the eggs, one at a time, continuing to beat the mixture until the eggs are fully incorporated and scraping down the sides of the bowl after each addition.
- Fold in the green onions, pepper, and roasted corn.
- To fry the fritters, pour canola oil into a deep pot to a depth of 2 inches and heat to 350 F. Line a large plate with paper towels and place it near the stove.
- Using a small ice cream scoop or 2 spoons, and working in batches of 4 or 6 fritters, carefully drop 2-tablespoon-sized balls of the corn mixture into the hot oil.
- Fry the balls, turning them once after 2 minutes, for 4 to 5 minutes, until golden brown.
- Using a slotted spoon, transfer the fritters to the paper-lined plate to drain, then sprinkle lightly with salt and pepper.
- Transfer the fritters to a serving platter and top with the bacon-honey drizzle and serve hot.
honey, bacon, kernels, extravirgin olive oil, water, unsalted butter, salt, flour, eggs, green onions, freshly ground black pepper, canola oil
Taken from www.foodrepublic.com/recipes/corn-and-green-onion-fritters-with-bacon-honey-drizzle-recipe/ (may not work)