Recipes

Corn Fritters with Muirhead Sun-dried Tomato Jalapeno Jelly

  • 4 large eggs
  • ½ cup flour
  • 1 tsp salt
  • 1 tsp cumin, ground (optional)
  • 3 cups corn kernels (6 ears)
  • ¼ cup scallions (optional)
  • Oil for the griddle
  • 1 jar of Muirhead Sun-dried Tomato Jalapeno Jelly

Lightly beat eggs in a small bowl. In a larger mixing bowl, stir together the dry ingredients: flour, salt and cumin. Gently stir in beaten eggs, corn, and scallions. Do not overbeat or fritters will be tough. Heat oil in frying pan or griddle. Drop fritter mix by large spoonfuls onto hot surface. Fry on each side until golden. Add more oil as needed. Serve with Muirhead Sun-dried Tomato Jalapeno Jelly. Makes about 24 fritters.

Muirhead Foods - 2018

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