Corn Fritters
2 cups yellow corn kernels, thawed if frozen
3/4 cup all-purpose flour  
1/2 cup whole milk  
1/2 cup grated Parmesan  
1/2 cup diced red bell peppers  
2 tablespoons yellow cornmeal  
1 tablespoon diced jalapenos  
1 tablespoon sugar  
1 1/2 teaspoons baking powder  
1/4 teaspoon cayenne pepper  
1/4 teaspoon turmeric  
Kosher salt  
1 large egg  
Vegetable or canola oil, for cooking
Black Pepper and Honey Sour Cream, recipe follows
1 cup sour cream
1/4 cup honey
1 tablespoon freshly ground black pepper
Instructions:
Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.
Combine the sour cream, honey and black pepper in small bowl.  
