From the Kitchen of…Laraine Perri, Longtime Contributor
"The Perris would sooner sacrifice the turkey than spend Thanksgiving in New York City fritter-less."
Avoid overmixing the batter to keep fritters from becoming too heavy and dense. You can make them earlier in the day and quickly reheat; arrange fritters on a wire rack set over a baking sheet in a 425° oven until thoroughly heated and crisp.
3.38 ounces all-purpose flour (about 3/4 cup)
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 cup 2% reduced-fat milk
1 tablespoon unsalted butter, melted
1 large egg
1/3 cup finely chopped green onions
1 (16-ounce) package frozen corn kernels, thawed and drained
6 tablespoons peanut oil, divided
1/4 cup jalapeño pepper jelly
How to Make It
Preheat oven to 200°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. 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 heavy skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 2 tablespoons batter into pan. Repeat procedure 7 times to form 8 fritters. Cook 2 minutes on each side or until golden. Place fritters on a baking sheet; place in oven to keep warm. Repeat procedure 2 more times with remaining oil and batter. Serve with jelly.