1/3 cup Red sweet pepper (seeded & finely chopped)
1 Large jalapeno pepper (seeded and diced)
2 Large farm-fresh eggs (lightly beaten)
¾ cup water
½ cup Monforte Sheep Milk Cheddar Cheese (shredded)
2 Tbsp Unsalted butter (melted)
Canola or sunflower oil for frying.
Additional maple syrup or honey for serving
Carefully cut kernels from corncobs using knife or corn cutter gadget.
In a mixing bowl, stir together flour, Masa Harina, salt, pepper and baking powder. Set aside.
Combine corn, sweet red pepper, jalapeno, eggs, water, honey and cheese in another bowl. Mix well.
Add wet mixture to flour all at once and stir until batter is evenly moistened. Stir in melted butter.
Using a cast iron frying pan, pour in oil to a depth of ¼” and heat over medium heat. Oil is ready when a drop of water begins to sizzle.
Using a small serving spoon (a 1 oz. ice cream scoop works great for this), dropspoonfuls of batter into the hot oil. Care should be taken not to overcrowd the pan. Leave enough space between fritters, as they will spread out 2” in diameter.
Pan fry on the first side until golden brown and crisp (2-3 minutes). Turn once and continue cooking on second side for an additional 2-3 minutes.
Drain fritters on paper towel and season with additional salt. If needed, batches of fritters can be kept warm in a 200*F oven until all have been cooked.
Serve warm with a drizzle of honey or maple syrup.