Yield: 16 fritters.
¾ cup all-purpose flour
1 teaspoon baking powder
¼ cup grated Cheddar cheese
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
½ cup whole buttermilk
1 large egg, beaten
2 ears corn, kernels removed from the cob (about 2 cups)
1 jalapeño, cut lengthwise, seeded, and finely chopped
Vegetable oil (for frying)
Pineapple Mustard:
¼ cup canned crushed pineapple, drained well
2 tablespoons honey
¼ cup honey mustard
½ teaspoon chili powder
For the fritters: In a large bowl, mix the flour, baking powder, Cheddar, garlic powder, salt, and pepper. Add the buttermilk and egg, mixing until just combined. Stir in the corn and jalapeño.
In a Dutch oven or heavy-bottomed skillet, heat 2 to 3 inches of oil on medium-high. When oil reaches 350°, drop tablespoon-size balls of batter into the oil for 4 to 5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
For the mustard: Mix all ingredients in a bowl until smooth and creamy. Season with salt if needed. Serve the fritters with mustard for dipping.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
