CREAMED CORN FRITTERS
Makes about 24
¾ cup red pepper jelly
2 tablespoons water
1 tablespoon stone-ground mustard
Vegetable oil, for frying
1½ cups self-rising flour
¼ cup plain cornmeal
¼ cup freshly grated Parmesan cheese
1 cup Creamed Corn (recipe on page 42)
1 large egg
½ cup whole milk
1. In a small bowl, whisk together jelly, 2 tablespoons water, and mustard.
2. In a small cast-iron Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°.
In a large bowl, whisk together flour, cornmeal, and cheese. Make a well in
