Method

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 medium-high heat, whisking occasionally; cook until mixture thickens. Remove from heat. Whisk in butter or margarine. Cool to room temperature or refrigerate until ready to use. Bring to room temperature before serving.

In medium-sized mixing bowl, beat eggs with a fork, just to mix them. Add the corn, red pepper, flour, butter, sugar, and salt. Beat until well-blended, by hand with a wooden spoon.

In large skillet, heat the oil over medium 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.

Serves 2 generously (recipe can be easily doubled or tripled)

Contributor:  Catherine Wilkinson

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