Corn Fritters, Creamed

By MarieR

Need to freeze 1 hour during prep time.
Won't make again; Too involved and messy for just okay fritters.

Ingredients

• Yield: approximately 60 fritters
• 1 (14.75-ounce) can creamed corn
• 1 (15.25-ounce) can whole corn kernels, drained
• 1 1/4 cups all-purpose flour, divided
• 1 1/2 teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• 1 cup cornmeal
• 1 tablespoon sugar
• 1/4 teaspoon ground red pepper(optional)
• 1 cup whole milk
• 1 large egg
• Canola or peanut oil for frying Pepper jelly, such as Sweet Melissa's
• Jalapeno Dippin' Sauce, optional

Preparation

Step 1

1. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, stir together creamed corn, corn kernels, 1/4 cup
flour, and 1/2 teaspoon each salt and black pepper. Scoop mixture into small mounds, approximately 1 tablespoon each, onto prepared baking sheet. Freeze until firm, approximately 1 hour.
3. Place cornmeal in a small bowl. In another small bowl, combine remaining 1 cup flour, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, sugar, and red pepper. In a medium bowl, whisk together milk and egg.
4. In a large stockpot or Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
5. Dredge each frozen corn nugget first in flour mixture, then milk mixture, then cornmeal. Drop Into hot oil, and fry until golden brown, approximately 4 minutes. Drain on paper towels. Serve with pepper jelly, if desired.