Corn Fritters with Green Tomato Jalapeno Pepper Jelly and Remoulade
Corn Fritters with Green Tomato Pepper Jelly and Remoulade Sauce
A deliciously satisfying fritter, full of fresh summer ingredients and chunky ham. Finished with a little sweet and smokey spice by accompanying with our Wozz! Green Tomato Jalapeno Pepper Jelly and our quick Kasundi Remoulade Sauce. Serve as an appetizer with the sides for dipping, or with a garden salad for a no fuss main meal.
Ingredients:
3 Cups of Corn (fresh, frozen or canned) about 3 ears
1 Cup Diced Ham
1 Cup Rough Cut Fresh Cilantro
1 Cup All Purpose Flour - sifted
1/2 Cup Light Cream (I've used full cream milk and almond milk at times too)
1 tbs butter
2 Eggs - whisked
1 tsp salt
1 tsp Baking Powder
1/2 tsp pepper
light olive oil/vegetable oil for frying
Wozz! Green Tomato Jalapeno Pepper Jelly
1/4 cup Wozz! Spicy Tomato Kasundi BBQ Sauce
2/3 cup Mayonaisse
2 tbs Dill Pickle diced
1 Lemon - Juice of
1 tbs Fresh Chopped Scallions
1 tbs Fresh Chopped Parsley
Splash of Hot Sauce - optional
Prep Your Batter:
Sift all dry ingredients into a large bowl.
Make a well in the center and gradually whisk in the eggs and cream until well combined.
Allow to rest in the refrigerator while you prep your remaining ingredients.
Cook Your Corn:
Defrost and drain your corn. If doing fresh, cook 3 ears in boiling water for 10 minutes. Refresh in cold water until cool enough to handle and remove corn from the cob.
I like to saute my ham and corn and get a little caramelization, but you could skip this step.
Melt butter in a thick bottomed skillet. On a medium high heat, add ham and allow to brown a little on one side about 2-3 minutes. Give the ham a toss and add the corn. Turn off the heat and allow ham and corn to cool in the skillet without stirring.
While waiting for the ham and corn to cool, you can make your quick Remoulade sauce.
Make your Kasundi Remoulade:
Mix all ingredients together until well combined.
Transfer to a serving bowl and keep refrigerated until ready to used.
Fry Your Fitters:
Combine your refrigerated batter, with the ham, corn and cilantro.
Heat vegetable oil in a tick bottomed skillet and fry fritters golden brown, about 3 minutes each side. Depending on the size, you should get 10-12 fritters or double if doing mini fritters as an appetizer.
Pile high on a plate and serve with a garden salad, remoulade sauce and Wozz! Green Tomato Jalapeno Pepper Jelly
