Corn Fritters made with corn, bacon, jalapeño, and goat cheese. They are pan-fried in olive oil and topped with raspberry pepper jelly sauce.
These corn fritters are oh my gosh, so good! They make a great snack for a football game or March Madness. Growing up in North Carolina, you learn that March Madness is the one event you don’t miss out on. People take the day off from work to watch their favorite teams play. Since NC State is playing tonight, I have to say “Go Wolfpack!” Back to the corn fritters. Don’t worry, if the batter seems slightly dry when you are mixing them. You just want everything to be well coated with egg so that it holds together while it is cooking. Once cooked, top them with raspberry-pepper jelly it adds a hint of sweet and spicy.
- ½ cup flour
- ¼ teaspoon salt
- 2 tablespoons Parmesan cheese
- 2 cup corn kernels
- ½ cup crumbled cooked bacon
- ¼ cup chopped jalapeño
- ½ cup crumbled goat cheese
- 2 eggs
- ¼ cup olive oil for frying
Raspberry Pepper Sauce
- 2 tablespoons raspberry preserves
- 2 tablespoons pepper jelly
- 2 tablespoons fresh lime juice
- Prep the ingredients: Wash and chop the jalapeño pepper. Cook the bacon on medium high heat in a frying pan. If you will need to keep the corn fritters warm till serving, preheat the oven to 200 degrees.
- Make Raspberry Pepper sauce: While the bacon is cooking, combine and stir the raspberry preserves, pepper jelly, and lime juice. Set aside for later.
- Cook the Corn Fritters: In a bowl, combine the salt, flour, Parmesan cheese, corn kernels, chopped jalapeno, goat cheese, and eggs. Make sure all the ingredients are coated with the eggs. Shape the corn fritters into patties. Add ¼ cup olive oil to a frying pan and heat over medium high heat. Cook each corn fritter for 3 to 4 minutes on each side.
- Serve: Serve the Corn Fritters warm with the raspberry pepper sauce.
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