- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon cracked black pepper
- ⅔ cup ginger beer or seltzer water
- 1 ⅓ cups fresh corn kernels (from 2 cobs of corn)
- ¼ cup plain yogurt
- 4 tablespoons salted butter, divided
- 8 oz. grape tomatoes, halved
- Hot honey, for serving
In a mixing bowl, whisk together the flour, baking powder, salt, and cracked black pepper. Pour the ginger beer or seltzer water into the mixture and continue to whisk together. Fold in the corn and yogurt until thoroughly combined.
Heat an electric griddle, large griddle pan, or large nonstick skillet over medium to medium-high heat - about 325° F. Melt 1 tablespoon of butter on the griddle and brush evenly over the surface.
Pour ¼ cup sized scoops (a 2 oz. ice cream disher works very well for this) into the hot griddle, a few at a time, and fry on each side for about 4 minutes or until golden brown and crisp. Remove from the heat and lightly season with salt and pepper.
Repeat with more butter and batter until all the cakes have been made.
Transfer cakes to a platter and top with sliced grape tomatoes & drizzle with hot honey. Serve hot with more hot honey on the side.
- Yields: 12 fritters
- Preparation Time: 20 minutes