Well, dear readers. We’ve reached the end of our 3-day, 3-recipe, Super Bowl extravaganza. Our last recipe recommendation is an appetizer that can be salty or sweet, depending on your mood.

The Sweet Corn Cakes/Fritters from Chop Onions, Boil Water are best served either sprinkled with salt or drizzled with honey.  We’ve been wanting to dabble in fried food, and think this is the perfect opportunity.

Sweet Corn Cakes/Fritters

NOTE: This recipe includes peanut oil.

Ingredients

1 cup all-purpose flour

1 tsp of baking powder

1/2 tsp salt

1/4 tsp white sugar

2 cups whole kernel sweet corn

1 egg lightly beaten

1 TBS peanut oil

1/2 cup milk

3 cups vegetable oil

Step 1: In a mixing bowl, sift together flour, baking powder, salt and sugar. Stir in sweet corn kernels. (Hello, PalmZipper!)

Step 2: In another mixing bowl, beat the egg, peanut oil and milk together.

Step 3: Combine wet and dry mixtures together, stir until just blended.

Step 4: Heat 3 cups of oil in a heavy pot to 350°F

Step 5: Drop tablespoons of the batter into a the hot oil and cook, turning occasionally until golden brown.

Step 6: Drain on paper towels and serve warm, brushed with butter, drizzled with honey or sprinkled with salt.

Have a fabulous Super Bowl weekend everyone! Be on the lookout for a follow up post details our attempts at recreating the Motherload Cookie Bars, Rosemary-Lemon White Bean Dip and Sweet Corn Cakes/Fritters.