Corn and Pepper Fritters
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Credit: Ken Shipton, Corporate Chef, Dole Packaged Foods, LLC, Westlake Village, California
The National Culinary Review, May 2016
2 T. butter
1 cup chopped onions
1 cup chopped red or green bell pepper
2 T. finely chopped jalapeño pepper
¾ t. salt
½ t. ground black pepper
2 cups DOLE® Chef-Ready sweet corn vegetable puree
2 eggs, beaten
½ t. white vinegar
1-1/3 cups all-purpose flour
Vegetable oil, as needed for frying
Heat butter in skillet over medium heat. Add onions, peppers, salt and black pepper; saute 5 minutes or until vegetables are softened. Combine corn puree, eggs, vinegar, flour and vegetables in medium bowl. Stir well until ingredients are incorporated. Using #30 scoop, drop dough in hot oil in large pot. Cook fritter 3-5 minutes, or until golden-brown. Drain on paper towels.
Appetizer, The National Culinary Review
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