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Corn Fritters with Jalapeño Jelly

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 18 mins
Total time 18 mins

Serves 12 (serving size: 2 fritters and about 2 teaspoons jelly)

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

Nutrition Information

  • calories 152
  • fat 9 g
  • satfat 2.1 g
  • monofat 3.8 g
  • polyfat 2.5 g
  • protein 3 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 183 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 200°.

  2. 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.

  3. 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.