Dish of the Week: Corn & Sweet Pepper Fritters with Rosemary Honey Sauce

For Sauce:

½ cup honey

½ cup fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon grated orange peel

1 teaspoon grated lemon peel

1 tablespoon fresh rosemary, finely chopped

1 ½ teaspoon cornstarch

1 tablespoon butter

For Fritters:

2 large eggs

2 cups fresh whole-kernel corn, cut from cob and separated into kernels

½ cup red bell pepper, finely diced

2 tablespoons flour

1 tablespoon butter, melted

1 teaspoon sugar

¼ teaspoon salt

About ¼ cup vegetable oil, for frying fritters

In small saucepan, whisk together honey, orange juice, lemon juice, orange peel, lemon peel, rosemary, and cornstarch until well blended and cornstarch is dissolved. Bring mixture to a boil over med-high heat, whisking occasionally; cook until mixture thickens. Remove from heat. Whisk in butter or margarine. Cool to room temperature. In medium-sized bowl, beat eggs with a fork, just to mix them. Add the corn, peppers, flour, butter, sugar, and salt. Beat until well blended with a wooden spoon. In large skillet, heat the oil over med-high heat. When oil is hot, drop the batter by tablespoons into skillet. Do not overcrowd the fritters and adjust heat so that fritters cook evenly and not too quickly! Cook 3-4 minutes on each side, turning with slotted spoon, until fritters are light golden brown. Remove fritters from skillet with slotted spoon and drain on stack of paper towels. Serve fritters warm, with sauce drizzled over the tops…any remaining sauce can be offered on the side.

From www.inmamaskitchen.com.