Harvest Corn Fritters with White Pineapple Pepper Jelly

August 30, 2019

Harvest Corn Fritters with White Pineapple Pepper Jelly

Harvest Corn Fritters
Recipe by Susan Ferraro via the New York Times
2 1/2c Flour
1T Baking Powder, plus 2t
1.5t Salt
1t Pepper
8 Eggs, Separated
4c Milk
2c Corn Kernels (frozen or canned)
l Red Pepper, Diced
4 Scallions, Diced
1 Quart Vegetable oil for Deep Frying



Place the flour, baking powder, salt, and pepper in a large mixing bowl. Add the egg yolks and combine well. Add the milk and stir to form a smooth batter.

Stir in the corn, diced pepper, and scallions. Beat the egg whites to soft peak and fold into the batter.

In a deep frying pan or pot, heat the oil to 350 degrees.

Using a teaspoon, take spoonfuls of the batter and drop into the hot oil. Fry until golden brown, about three minutes. Remove from the oil and drain on paper towels. Serve immediately, with a drizzle of Monkeypod Jam, White Pineapple Pepper Jelly.

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