Corn Fritters
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 24 fritters
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 24 fritters
Ingredients
2 cups yellow corn kernels, thawed if frozen
3/4 cup all-purpose flour
1/2 cup whole milk
1/2 cup grated Parmesan
1/2 cup diced red bell peppers
2 tablespoons yellow cornmeal
1 tablespoon diced jalapenos
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
Kosher salt
1 large egg
Vegetable or canola oil, for cooking
Black Pepper and Honey Sour Cream, recipe follows
Black Pepper and Honey Sour Cream:
1 cup sour cream
1/4 cup honey
1 tablespoon freshly ground black pepper
Directions
Special equipment:
a deep-fry thermometer- Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
- Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.
Black Pepper and Honey Sour Cream:
Yield:
1 1/4 cups
- Combine the sour cream, honey and black pepper in small bowl.
