Sausage & Cornbread Fritters with Spicy Summer in a Cup Syrup

Name: Sausage &amp; Cornbread Fritters with Spicy Summer in a Cup Syrup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 30 servings
Cuisine: AMERICAN
Ingredients: 1 bottle (750 ml) <a href="https://www.williams-sonoma.com/products/trisha-yearwood-summer-in-a-cup-cocktail-mix/?pkey=s~summer%20in%20a%20cup~4&amp;sbkey=default">Summer in a Cup</a>; 3 large jalape&#241;os, diced with seeds, pith removed; 1/2 lb. (8 oz./250 g) ground breakfast sausage or Southern-style ground sausage ; 1 large ear of corn, shucked and kernels removed ; 1 1/4 cups (6 1/4 oz./185 g) small-ground yellow cornmeal ; 1 1/4 cups (5 oz./150 g) all-purpose flour ; 2 Tbs. granulated sugar ; 2 tsp. baking powder ; 2 tsp. granulated garlic; 2 tsp. kosher salt, plus more for sprinkling ; 2 eggs ; 1 cup buttermilk; 6 Tbs. (3/4 stick)(3 oz./90 g) unsalted butter, melted ; Canola oil, for frying; 10 thinly sliced jalape&#241;os for garnish; Flaky salt for garnish

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 30

A perfect cocktail hour snack, these crunchy cornbread balls get a lift from fresh and lightly brined jalapeños, plus a sweet-and-tangy syrup made from Trisha Yearwood’s Summer in a Cup mix. We recommend using a mandoline for slicing the jalapeños used for garnish, but a sharp knife will also do. Make sure to save a few of these fritters for yourself before putting them out for guests — they tend to disappear quickly.

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Ingredients:

For the Syrup and Jalapeno Relish:

1 bottle (750 ml) Summer in a Cup
3 large jalapeños, diced with seeds, pith removed

For the Fritters:

1/2 lb. (8 oz./250 g) ground breakfast sausage or Southern-style ground sausage
1 large ear of corn, shucked and kernels removed
1 1/4 cups (6 1/4 oz./185 g) small-ground yellow cornmeal
1 1/4 cups (5 oz./150 g) all-purpose flour
2 Tbs. granulated sugar
2 tsp. baking powder
2 tsp. granulated garlic
2 tsp. kosher salt, plus more for sprinkling
2 eggs
1 cup buttermilk
6 Tbs. (3/4 stick)(3 oz./90 g) unsalted butter, melted
Canola oil, for frying
10 thinly sliced jalapeños for garnish
Flaky salt for garnish

Directions:

First, make the syrup and jalapeño relish. In a medium saucepan, combine Summer in a Cup and jalapeños. Bring to a vigorous simmer over medium-high heat, then reduce to medium-low and cook until thickened slightly and jalapeños are very soft, about 15 minutes. Strain through a fine mesh strainer and reserve the jalapeños; this is the relish.

Return the liquid to the saucepan and continue to cook on medium-low heat until it resembles a thick syrup, about 8 minutes longer. Remove from heat and set aside. You should have about 1 cup of syrup.

Next, make the cornbread fritters. In a large skillet over medium-high heat, add sausage and cook, breaking up meat with a wooden spoon as you go, until no pink bits remain, about 5 minutes. Do not brown or char the sausage. Transfer to a paper towel-lined baking sheet to drain any excess oil and set aside.

Wipe the skillet clean. Add corn kernels to the skillet and cook over medium-high heat until lightly browned, about 3 minutes. Season with salt to taste.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, granulated garlic and salt. In another bowl, whisk together the eggs, buttermilk and butter. Whisk wet ingredients into dry, stirring until no dry streaks remain. Fold in sausage and corn.

In a large Dutch oven, pour vegetable oil to a depth of about 3 inches (7.5 cm) and heat to 325°F (165°C) on a deep-frying thermometer. Working in batches, drop rounded tablespoons of batter into the hot oil. Cook, flipping occasionally, until golden brown and cooked through, 4 to 5 minutes. Transfer to a wire rack and sprinkle with kosher salt.
 Sprinkle fritters with flaky salt and serve with freshly sliced jalapeños, reserved jalapeño relish and syrup. Makes about 30 fritters.

Belle English, Williams Sonoma Test Kitchen Director