Corn Fritters with Jalapeño Jelly Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Laraine Perri
From the Kitchen of…Laraine Perri, Longtime Contributor "The Perris would sooner sacrifice the turkey than spend Thanksgiving in New York City fritter-less." Avoid overmixing the batter to keep fritters from becoming too heavy and
Ingredients
3.38 ounces all-purpose flour (about 3/4 cup)
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 cup 2% reduced-fat milk
1 tablespoon unsalted butter, melted
1 large egg
1/3 cup finely chopped green onions
1 (16-ounce) package frozen corn kernels, thawed and drained
6 tablespoons peanut oil, divided
1/4 cup jalapeño pepper jelly
Instructions
Preheat oven to 200 °.
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.
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.
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