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Sweet Corn Fritters with Tomato Jam: Alison from A Girl Defloured
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You’ll love these delicious corn fritters from our friend Alison at A Girl Defloured. Best made when California Sweet Corn is at its peak, we think they’re the perfect addition to your summer cookouts. They are light, cheesy and tender, with a bit of heat from chopped jalapeno peppers. We think they are great on their own, but we highly recommend topping these sweet corn fritters with tomato jam.
From Alison:
I have a special affinity for all things California Grown. I too am California grown, raised in central California in a small town called Oakdale (AKA Cowboy Capital of the World). Many of my friends and classmates were from farming families; of my two best friends growing up, one was a “4-H kid” and the other lived on a walnut ranch. Our neighborhood surrounded by almond orchards, my first playground. My first job was selling apples and working in the bakery at an apple ranch.
Supporting local dairies, ranches and farms was always a priority for my parents; they filled our freezers with locker lambs, beef, and pork from nearby ranches. In fact, those values carried on with me, and we “shopped local” when feeding our own family. Our kids especially loved the free samples of peaches, apples, and strawberries at the farmers markets!
These days, we still make our weekly pilgrimage to the farmers market. And, we always make sure to look for the CAGROWN label when shopping at the supermarkets. It is so important to support farmers and farm workers in our great state. They are our family, neighbors and friends who work so hard to provide the most beautiful, nourishing, year-round goodness to all of us in California and around the world!
Try some of Alison’s other recipes
Here are a few more of Alison’s recipes that feature California Grown goodness. We think you should start with her 12 Juicy Tomato Recipes. Scroll to the bottom for her Sweet Corn Fritters with Tomato Jam Recipe.
No-Cook Fresh Tomato Sauce
Got tomatoes? Have I got a recipe for you. This no cook, fresh tomato sauce is bursting with summer flavor. Spiked with fresh garlic and basil, the only other ingredients are a glug of olive oil, a squeeze of lemon and a pinch of salt and pepper. How easy is that? You’re just a few minutes away from an easy weeknight dinner that screams summer!
Summer Salad with Figs, Melon & Dukkah
Sweet cantaloupe melon, paired with tender figs, creamy burrata, salty prosciutto and spicy and nutty dukkah are a gorgeous contrast of colors, flavors and textures. I promise you one thing, this Fig, Melon and Dukkah Salad is one you will turn to again and again, all summer long.
Homemade Lemon, Honey & Buttermilk Ice Cream
This bright and delicious Homemade Lemon Honey Ice Cream is made with lemon infused honey, limoncello, lemon zest and juice, heavy cream, and buttermilk. It’s not custard based, meaning you can get right to churning in no time flat. It’s silky and luscious, zesty and creamy – pretty much everything you want in an ice cream!
Heirloom Tomato & Stone Fruit Salad
This recipe is a riff on the basic Italian caprese. If the caprese is buttoned up and structured, this salad is her gorgeous, easy-going cousin that everyone wants to talk to at a party. Heirloom tomatoes pair beautifully with fresh stone fruits. Luckily, this show-stopper of a salad comes together in minutes…and it will disappear in minutes too, once you set it out on the table.
The heart of Alison’s home is definitely the kitchen; It’s where her three kids hang and chat, it’s where the dance party happens each Friday night. And it’s where she gets to do her favorite thing in the world – feed people. She has been a recipe developer for nearly two decades and been featured by Disney, Family Fun, People Magazine, GFF Magazine and others. Alison pivoted to developing gluten-free recipes that she shares on her blog, A Girl Defloured after she was diagnosed with celiac disease ten years ago.
Sweet Corn Fritters with Tomato Jam
Equipment
- Skillet or griddle
Ingredients
- 3 cups California sweet corn kernels from about 4 ears of corn
- ¾ cup all-purpose flour
- ¼ cup cornmeal
- 1 tablespoon honey
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon baking soda
- ½ cup shredded sharp cheddar cheese
- ¼ cup thinly sliced scallions
- 1 medium jalapeno pepper veined, seeded and minced
- 2 large eggs lightly beaten
- ¾ cup buttermilk
- 1 cup Tomato Jam for topping
Instructions
- In a large bowl, stir together the corn kernels, flour, cornmeal, honey, baking powder, salt, pepper, baking soda, cheese, scallions and jalapeno peppers.
- Fold the eggs and buttermilk into the mixture until thoroughly combined.
- Line a plate with paper towels. Coat the bottom of a large skillet or griddle with vegetable oil and place it over medium heat. Once the oil is hot, using a ¼ cup measure, scoop the corn batter into the skillet. Spread it lightly with a spatula or back of a spoon into a round pancake shape.
- Cook the fritters for 3 minutes on the first side, then flip and cook for an additional 3 minutes until they’re golden brown and cooked all the way through. Transfer the fritters to the paper towel-lined plate. Finish cooking the remaining batter in the same way, adding more oil to the skillet if necessary.
- Garnish the corn fritters with additional sliced scallions and chopped cilantro, if desired, and serve immediately with a dollop of tomato jam.