Honey I’m Hot Glazed Sweet Corn Fritters with Lime-Cream and Pickled Shallots

Honey I�m Hot Glazed Sweet Corn Fritters with Lime-Cream and Pickled Shallots

This playful coastal-inspired fritter recipe showcases Honey I�m Hot as a bright, sticky glaze and an ingredient in a quick dipping sauce. Crisp on the outside, tender and corn-forward inside, the fritters balance sweet, tangy, and spicy notes for a lively appetizer or light dinner. They are easy to pan-fry and visually beautiful served with pickled shallots and a lime-scented crema.

Ingredients

• For the fritters
• 2 cups fresh or frozen sweet corn kernels (thawed if frozen)
• 3/4 cup all-purpose flour
• 1/3 cup cornmeal (fine or medium grind)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1/3 cup whole milk (or buttermilk for tang)
• 1 small shallot, finely minced
• 1/4 cup finely chopped fresh cilantro (optional)
• 2 tablespoons unsalted butter, softened
• 2 tablespoons neutral oil (vegetable or canola) for frying
• For the Honey I�m Hot glaze and sauce
• 1/3 cup Honey I�m Hot
• 1 tablespoon apple cider vinegar
• 1 teaspoon soy sauce (for depth)
• 1/3 cup plain Greek yogurt
• 1 tablespoon mayonnaise
• Zest and 1 tablespoon juice of 1 lime
• Salt to taste
• For quick pickled shallots
• 1 medium shallot, thinly sliced into rings
• 1/3 cup rice vinegar or apple cider vinegar
• 1 tablespoon honey (regular) or 1 teaspoon Honey I�m Hot if you want heat in the pickle
• 1/4 teaspoon salt
• To finish and serve
• 2 tablespoons chopped cilantro or chives
• 1 lime, cut into wedges

Instructions

1. Make the pickled shallots. Place the thinly sliced shallot in a small bowl. Warm the vinegar, honey, and salt in a microwave or small saucepan until honey dissolves, then pour over the shallots. Let sit at room temperature for at least 20 minutes while you prepare the fritters. Drain before serving or leave a little vinegar for extra brightness.
2. Whisk the dry ingredients. In a medium bowl combine the flour, cornmeal, baking powder, salt, and pepper.
3. Build the batter. In a separate bowl whisk eggs and milk together. Add this to the dry mix and stir until just combined. Fold in the corn kernels, minced shallot, chopped cilantro, and softened butter. The mixture should be thick but spoonable; if it seems too dry add 1 to 2 tablespoons more milk.
4. Heat the pan. Add oil to a large nonstick or cast iron skillet and warm over medium heat until shimmering but not smoking.
5. Fry the fritters. Use a 2-tablespoon scoop or spoon to drop batter into the pan, flattening slightly with the back of the spoon to form 2.5 to 3-inch rounds. Fry for 3 to 4 minutes per side until golden brown and crisp. Work in batches, keeping finished fritters on a wire rack in a warm oven (200F/95C) to stay crisp. Add a touch more oil between batches if needed.
6. Prepare the glaze and lime-crema. While the fritters fry, whisk together Honey I�m Hot, apple cider vinegar, and soy sauce in a small saucepan. Warm gently over low heat for 1 to 2 minutes until the mixture is glossy and slightly reduced. Remove from heat. In a small bowl stir together Greek yogurt, mayonnaise, lime zest, lime juice, and a pinch of salt. Swirl in 1 tablespoon of the warmed Honey I�m Hot glaze for a spicy-lime crema. Reserve the rest of the glaze for finishing.
7. Glaze the fritters. Place a stack of hot fritters on a serving plate or board. Brush or lightly spoon the warm Honey I�m Hot glaze over the tops so it pools in the crispy edges for a sticky, shiny finish. Garnish with chopped cilantro or chives and a few drained pickled shallot rings per fritter.
8. Serve. Arrange fritters with lime wedges and a small bowl of the lime-crema for dipping. These are best served hot and crisp.

Creative use of Honey I�m Hot

Besides glazing, fold 1 tablespoon of Honey I�m Hot into the fritter batter for an inside kick of heat that contrasts with the sticky exterior glaze. You can also stir a splash into the pickling liquid to echo the honey-chili notes throughout the dish.

Notes

• Swap fresh corn for thawed frozen corn in winter; drain well to avoid a watery batter.
• For a gluten-free version replace all-purpose flour with a 1:1 gluten-free baking flour.
• These work as a small-plate starter or stacked into a vegetarian main served with a crisp salad.