Welcome to the Texas Workbook, where our goal is to document, catalog, and preserve Texas culinary history.

You can read more here:
See more
See less

Corn Fritters w/Pineapple & Strawberries, Jalapeño Cream & Tequila Brown Sugar Syrup

  • Filter
  • Time
  • Show
Clear All
new posts

  • Corn Fritters w/Pineapple & Strawberries, Jalapeño Cream & Tequila Brown Sugar Syrup

    Posted in the Facebook Group by Johnny Gill -

    Sweet Corn Fritters w/ Pineapple and Strawberries, Jalapeño Whipped Cream and a Tequila Brown Sugar Syrup

    I made this dessert for my wife before we got hitched and couldn’t beat her off with a stick afterwards so y’all make this at your own risk!!!

    I like to go a step further and soak the pineapple in some coconut rum after it’s cut up. Gives it one more kick! Jalapeño infused whipped cream sounds unthinkable to some folks but trust me when I say that all of these flavors combined is like a little naughty party in your mouth. LOL

    Click image for larger version  Name:	242697577_10219082591844971_7522660650218001089_n.jpg Views:	1 Size:	47.6 KB ID:	233


    For the whipped cream:
    • 1 cup heavy cream
    • 2 jalapenos (1 seeded, 1 not), cut in half
    • 1 cup heavy cream 2 jalapenos (1 seeded, 1 not), cut in half
    • 1 tablespoon powdered sugar

    For the syrup:
    • 3/4 cup loosely packed brown sugar
    • 1/2 cup tequila
    • 1/4 cup water

    For the Fritters
    • 2/3 cup chopped strawberries
    • 2/3 cup chopped pineapple
    • 1 1/4 cups sweet yellow corn
    • 2/3 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 5-7 ounces canned coconut milk
    • Oil for frying

    Jalapeno Whipped Cream

    The night before, add heavy cream and jalapenos to a bowl, muddle with a muddler or something like a fork, and let soak until you’re ready to serve. Before serving the fritters, strain cream through a fine mesh strainer to remove any seeds and add it to the bowl of your electric mixer. Beat cream on medium-high speed until peaks form, then add in sugar and beat until thicken. Keep cold in the fridge until ready to serve. (I’ve let the jalapeños and cream sit in the fridge for 3 hours instead of over night. Tried it both ways with the same results)

    Brown Sugar Tequila Syrup

    Combine all ingredients in a small saucepan and bring to a boil. Let boil for 1-2 minutes, then reduce to a simmer and stir until somewhat syrupy, about 5 minutes. Remove from heat and let sit at room temperature – syrup will thicken more here.

    Sweet Corn Fritters with Chopped Strawberries & Pineapples

    Combine strawberries and pineapple in a bowl and let sit at room temperature until ready to serve. Add flour, sugar, baking powder, salt and 1/2 cup corn to a food processor. Pulse until somewhat blended, then transfer mixture to a mixing bowl. Stir in remaining corn and coconut milk, mixing until a batter forms. You want it to be similar to pancake batter, so if a bit more coconut milk is needed, add it!
    Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350 degrees F, then spoon 2-3 fritters worth of batter (I used an ice cream scoop) into the oil. Fry for 1-2 minutes, then lightly flip. Fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with whipped cream, strawberries and pineapple, and a drizzle of tequila syrup.