Step 1

In a bowl, whisk together the flour, cornmeal, baking powder, salt, paprika, white pepper, cayenne and black pepper.

Step 2

In another bowl, whisk together the buttermilk, eggs, honey and melted butter.

Step 3

To another large bowl add the corn kernels and the finely grated white cheddar cheese, then sprinkle in the flour/seasoning mixture, and toss with the corn kernels to combine well.

Step 4

Pour in the buttermilk mixture, and using a spatula, fold all of the ingredients together gently, just until well combined. (The batter will be thick, and this is normal.)

Step 5

Pour enough oil into your large non-stick skillet to just coat the bottom (for a shallow fry), turn the heat on medium, and allow the oil get hot and begin to shimmer.

Step 6

Once the oil is hot, reduce the heat to medium-low, and using a cookie dough scoop (about 1 1/2 tablespoon portions) drop about 4 fritters into the pan at a time; using the back of a small spoon, gently flatten/shape the batter into a small, even, silver-dollar shape, and allow the fritters to fry about 2-3 minutes per side, until nice and deeply golden-brown.

Step 7

Remove the golden fritters from the pan and allow them to drain on a paper towel-lined wire rack or platter, and repeat until all corn fritters are fried. (You can keep them in a warm 200° oven while you fry up the batches to keep them extra warm.)

Step 8

Finish the corn fritters by sprinkling over a touch of salt, then garnish with minced chives; serve plain or with extra honey on the side to drizzle over top, or perhaps some sour cream with chives.