Corn Fritters with Jalapeno Jelly

Corn Fritters with Jalapeno Jelly

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 3.38

    ounces flour (about ¾ cup)

  • 1

    teaspoon baking powder

  • ¾

    teaspoon kosher salt

  • ¾

    teaspoon ground cumin

  • ¼

    teaspoon ground red pepper

  • ½

    cup 2% milk

  • 1

    tablespoon unsalted butter, melted

  • 1

    large egg

  • cup finely chopped green onions

  • 1

    (16-ounce) package frozen corn kernels, thawed and drained

  • 6

    tablespoons peanut oil, divided

  • ¼

    cup jalapeño pepper jelly

Directions

1. Preheat oven to 200°. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Combine milk, butter, and egg, stirring with a whisk. Add egg mixture to flour mixture; stir just until combined. Fold in green onions and corn. 3. Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 2 tablespoons batter into pan. Repeat procedure 7 times to form 8 fritters. Cook 2 minutes on each side or until golden. Place fritters on a baking sheet; place in oven to keep warm. Repeat procedure 2 more times with remaining oil and batter. Serve with jelly.


Nutrition

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