Beer-battered corn fritters with honey-BBQ vinaigrette

Corn fried in beer. How did it take me 30 years to make this?

Last Sunday, I was in a sort of “blah” mood. That probably had something to do with a BBQ at the house that didn’t end until Sunday morning. I didn’t feel like going to the store, but I felt like cooking. I was in the mood for some corn fritters. But with no milk or buttermilk, I was left to use the one beer left in the house to make this delicious beer battered snack.

And, with only a tablespoon of BBQ sauce left in the house, I came up with a pretty delicious vinaigrette, which should go really well with a nice summer salad, or as a good dipping sauce.

Serves 4

1 cup warm beer
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 tsp. cayenne pepper

1 tbsp. fresh basil, chopped
1 cup corn
2 green onions, chopped
vegetable oil

3 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. BBQ sauce
1 tbsp. honey
salt and pepper

Combine the dry ingredients with the beer, then fold the corn, onions and basil into the batter. It’s best to use a flavored beer here if you have it. I went with Summer Ale because it was lighter, but had the taste of orange and lemon in it. Once mixed, heat oil to 325 degrees and drop a tablespoonful of the mixture in for 3-4 minutes, or until brown, then drain on paper towels while you fry the rest.

To make the vinaigrette, combine the vinegar, oil, sauce and honey. Whisk and season to taste.

Drizzle the sauce on the fritters or put a side dish out for dipping.

Serve.

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