Pork Belly Corn Fritters
Here’s a recipe that brings together succulent smoky pork belly and the crispy fried goodness of all the other state fair favorite foods. These smoked Pork Belly Corn Fritters are nearly impossible to stop eating, so make sure you’ve got plenty to go ’round!
- 2.5 lb slab of pork belly, sliced into 1.5” strips
House of Q Slow Smoke Gold Mustard BBQ Sauce
Killer Hogs Hot BBQ Rub
- 2 quarts vegetable oil, for frying
Firebug Mild Grillin’ Sauce
- 1 2/3 cup all purpose flour
- 1 1/3 cup corn meal
2 tbsp Killer Hogs Hot BBQ Rub
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup creamed corn, puréed
- 1 cup Boulevard Brewing Co. Tank 7 Farmhouse Ale
For the corn fritter batter:
Preheat your Yoder Smokers YS640 Pellet Grill to 225°F, set up for smoking.
Slather the strips of pork belly with a thin layer of House of Q Slow Smoke Gold Mustard BBQ Sauce. Season all surfaces with Killer Hogs Hot BBQ Rub.
- Spread out the strips of pork belly on the second shelf of the smoker. Smoke for about 6 hours until very tender when probed, roughly 210°F internal temperature. Remove from the grill and rest 10 minutes.
In a Lodge 7 Quart Dutch Oven, preheat the 2 quarts of oil to 375°F.
- Combine all fritter batter ingredients in a mixing bowl and whisk to combine.
Slice the strips of pork belly into two-bite portions. Dip each pork bite in the batter, then drop directly into the hot oil. Cook until golden brown for about 2 minutes, turning with a slotted spoon halfway through, until golden brown in color. Remove from the oil and drain on paper towels.
Serve hot with Firebug Mild Grillin’ Sauce, for dipping.
You might also enjoy: Beer Battered Smoked Sausage Corn Dogs
- Serving Size
- 6.84 oz
- per serving
- 43 grams
- 12 grams
- 50 grams
- 361 milligrams