CORN FRITTERS WITH HOT ’N’ SWEET DIPPING SAUCE

Fry up these babies and set them out with the dipping sauce while you’re preparing the fish tacos, but maybe set aside a couple for yourself, because when you turn around, they’ ll be gone. Using fresh corn is always preferable, but if fresh corn isn’t available, use frozen creamed corn.

For the fritters:

8 ears corn, shucked, or 2 cups frozen creamed corn, thawed

½ cup shredded sharp

cheddar cheese

¼ cup finely chopped

green onions

¼ cup finely chopped

onion

¼ cup milk

2 large eggs, lightly

beaten

3 slices bacon, cooked

and crumbled ½ teaspoon minced

garlic

1 cup all-purpose flour ½ cup plain cornmeal 1 tablespoon baking

powder

2 teaspoons salt 2 teaspoons freshly

ground pepper Canola oil for frying For the dipping sauce: 1 cup mayonnaise 2 tablespoons honey 1 tablespoon hot sauce

(or to taste)

Wrap the corn tightly in parchment or wax paper and microwave on high power for 4 minutes. When cool enough to handle, cut the corn off the cob into a bowl.

Stir in the cheese, green onions, onion, milk, eggs, bacon and garlic. Combine the flour, cornmeal, baking powder, salt and pepper in a separate bowl. Add to the corn mixture, and stir just until dry ingredients are moistened.

Pour the oil to a depth of 2 inches in a deep skillet and heat to 350 degrees.

Using a small ice cream or cookie scoop, drop the batter into the hot oil, and cook, in batches, for 3 to 5 minutes, turning once. Drain on paper towels and sprinkle with salt.

To make the dipping sauce, combine all the ingredients in a small bowl. Serve with the fritters.

Serves 6 Per serving, with dipping sauce: 679 calories (percent of calories from fat, 61), 13 grams protein, 56 grams carbohydrates, 5 grams fiber, 49 grams fat (8 grams saturated), 97 milligrams cholesterol, 1,383 milligrams sodium.