Sweet Corn Fritters with Tomato Jam
These corn fritters, made when California sweet corn is at its peak, are a great addition to your summer cookout. Light, cheesy and tender, and with a little heat from chopped jalapeno peppers, they are so delicious when topped with sweet tart 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.
Nutrition
Serving: 1fritterCalories: 87kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 211mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 145IUVitamin C: 2mgCalcium: 78mgIron: 1mg
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