Crisp on the outside, tender in the centre, these golden corn fritters with chili-honey butter are made for sharing. Believe is, they're seriously snackable.

There’s something irresistible about a platter of warm, freshly fried fritters—especially when they strike that perfect balance of sweet and savoury. These corn fritters come together with pantry staples and a handful of kernels for extra pop, then get finished with glossy chili-honey butter that melts into every nook and cranny. Serve them as a weekend treat, a game-day nibble or an easy crowd-pleasing side.

Ingredients for Corn Fritters with Chili-Honey Butter

Fritters

3/4 cup all-purpose flour
1/3 cup yellow cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 large egg
1 cup corn kernels (canned or frozen, optional)
canola oil, for cooking

Chili-Honey Butter

1/4 cup butter
1/4 cup honey
pinch of chili flakes

  1. In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In a smaller bowl, whisk together milk and egg. Add the wet ingredients to the dry ingredients and stir just until combined. Stir in corn kernels.
  2. Set a wide, heavy pot over medium-high and add about 3 inches canola oil. Heat until hot but not smoking (if you have a kitchen thermometer, it should read about 350°F). Carefully drop small spoonfuls of batter into the hot oil without crowding the pan. Cook, flipping as necessary, until they’re deep golden. Transfer to a paper towel-lined plate.
  3. To make the honey butter, heat butter, honey and chill flakes in a small pot on the stove or in the microwave until melted; stir until well blended. Drizzle over the fritters while they’re still warm.

Serves 6.