Corn Fritters with Whipped Sweet Potato Butter

Whisk cornmeal, flour, baking powder, black pepper, and chili together in a large bowl. In a separate bowl, whisk eggs, melted butter, and cottage cheese together. Pour egg mixture into cornmeal mixture and stir until combined. Fold in charred corn, green onion, and cilantro.

Check the consistency of the batter. It should be moist, scoopable, and hold its shape. If it is too dry, add some cream or milk to loosen it up. Set the batter aside while you prepare the sweet potato butter.

For sweet potato butter, whip the butter in a food processor and add in the mashed sweet potatoes. Mix to combine. Season with salt and pepper, Pour the mixture into a bowl and stir in cilantro, hot honey, orange zest, salt and pepper. Enjoy!

Pour enough oil to generously coat the bottom of a large nonstick pan. Heat the oil to medium-high. Using a 2-ounce ice cream scoop, portion the batter into the hot oil. Cook on one side until it is golden. Turn over and press down slightly. Turn again and fry until crisp on both sides. You may have to work in batches. Repeat with remaining fritter batter.

Serve the warm corn fritters with a generous bowl of Whipped Sweet Potato Butter for dipping. Finish with one last drizzle of hot honey. Maldon salt, and a sprinkle of fresh chives.  Enjoy!