Corn Fritters

• 2 cups yellow corn kernels, thawed if frozen
• 3/4 cup all-purpose flour
• 1/2 cup whole milk
• 1/2 cup grated Parmesan
• 1/2 cup diced red bell peppers
• 2 tablespoons yellow cornmeal
• 1 tablespoon diced jalapenos
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• Kosher salt
• 1 large egg
• Vegetable or canola oil, for cooking
• Black Pepper and Honey Sour Cream, recipe follows
• 1 cup sour cream
• 1/4 cup honey
• 1 tablespoon freshly ground black pepper

1. Special equipment: a deep-fry thermometer
2. Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
3. Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes.
4. Drain on paper towels and sprinkle with salt while still hot.
5. Serve with Black Pepper and Honey Sour Cream.
6. Combine the sour cream, honey and black pepper in small bowl.
7. Yield: 1 1/4 cups

yellow corn kernels, flour, milk, parmesan, red bell peppers, yellow cornmeal, jalapenos, sugar, baking powder, cayenne pepper, turmeric, kosher salt, egg, vegetable, black pepper, sour cream, honey, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/amanda-freitag/corn-fritters.html (may not work)