Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.