Harvest Corn Fritters with White Pineapple Pepper Jelly

Posted on August 30, 2019 by Aletha Thomas | 0 Comments

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
Monkeypod Jam, White Pineapple Pepper Jelly



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.

Posted in Cooking with The New York Times, Dinner, Fritters, New York Times, Pepper Jelly, Recipes, Side Dish, Vegetarian