JAZZ™ Apple and Bacon Corn Fritters with a Habanero Honey Glaze
- Servings
Makes about 10 corn fritters
INGREDIENTS
- For the fritters
- 6 slices bacon cooked and rough chopped
- 2 cups JAZZ™ apples small diced
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 2 tsp kosher salt
- 3/4 cup whole milk
- 1 egg whisked
- For the honey glaze
- 1/4 cup honey
- 1 habanero chilli seeds and stem removed, cut in half
METHOD
For the fritters
- Heat a medium sized pot of canola oil to 175 degrees Celsius and heat your oven to 120 degrees Celsius to keep batches of fritters warm
- Stir together all ingredients for fritters until well combined, with no clumps
- Using a large spoon, drop a dollop of batter into the oil and allow to get dark golden brown on both sides. You can do a tester to make sure the batter is cooked all of the way to the centre. Remove fritter to a paper towel lined plate to drain excess oil
- Repeat with rest of batter and keep first batches of fritters warm by placing on a sheet tray in the warm oven
For the honey glaze
- In a small bowl, microwave honey and habanero for 15 seconds. Allow to steep while frying off fritters
Credit: Lorin Michel Peters
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