Recipe by Joey Altman. Makes 30-36.
Ingredients
1 1/2 cups flour
1/2 cup coarse cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs, beaten
1 teaspoon saffron threads soaked in 2 tablespoons water
1 cup buttermilk
1/2 cup grated cheddar cheese
1/4 cup butter, melted
1 1/2 cups whole kernel corn
Vegetable oil for deep frying
Optional garnish: Truffle salt
Directions
Stir together the flour, cornmeal, baking powder, salt and sugar.
Combine the eggs, buttermilk and saffron. Fold in dry ingredients. Stir in the melted butter, cheese and finally the corn.
Meanwhile, heat vegetable oil until very hot. Drop fritter mixture into the hot oil by tablespoons, being careful of the spatter.
Deep fry about 5 minutes or until golden brown. Serve warm.
