* Corn Fritters with Jalapeno Jam
Bob's Unbleached All-Purpose White Flour, 5lb._THUMBNAIL
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$5.29
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Bob's Redmill Baking Powder, 14oz._THUMBNAIL
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$4.69
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ORGANIC CUMIN GROUND , 0.45oz._THUMBNAIL
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$2.99
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ORGANIC CAYENNE PEPPER, 0.45oz._THUMBNAIL
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$2.99
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Organic Valley 2% Milk, 1/2 Gal._THUMBNAIL
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$5.99
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Organic Valley Unsalted Butter, 16oz._THUMBNAIL
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$8.99
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Jaime Farms Local Organic Eggs, 1 Dozen_THUMBNAIL
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$6.99
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Organic Green Onion, ea._THUMBNAIL
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$1.29
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Cascadian Organic Corn, 16oz._THUMBNAIL
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$3.99
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Farchioni Extra Virgin Olive Oil, 32.8oz_THUMBNAIL
In Stock
$12.99
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Mark & Stephen's Peach Jalapeno Jam, 12oz._THUMBNAIL
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$7.49
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Corn Fritters with Jalapeno Jam

  • ·         3/4 cup all-purpose flour
  • ·         1 tsp baking powder
  • ·         3/4 tsp salt
  • ·         3/4 tsp ground cumin
  • ·         1/4 tsp ground cayenne pepper
  • ·         1/2 cup 2% milk
  • ·         1 TB unsalted butter, melted
  • ·         1 large egg
  • ·         1/3 cup green onions, finely chopped
  • ·         1 16-oz package frozen corn kernels, thawed and drained
  • ·         6 TB olive oil, divided
  • ·         1/4 cup Mark & Stephens Peach Jalapeno Jam

 

Preheat oven to 200'.

Combine flour, baking powder, salt, cumin and pepper in a medium bowl, stirring with a whisk. In a separate bowl, combine milk, butter, and egg stirring with a whisk. Add egg mixture to flour mixture; stir just until combined. Fold in green onions and corn.

Heat a large skillet over medium-high heat. Add 2 TB oil to pan; swirl to coat. Spoon 2 TB batter into pan. Repeat7 times to form 8 fritters. Cook 2 minutes on each side, or until golden. Place fritters on baking sheet and place in oven to keep warm. Repeat procedure 2 more times with remaining oil and batter. Serve with a dollop of jalapeno jam. Makes 24 fritters.

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