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