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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