CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
- In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
- Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
CORN HASH FRITTERS
This is a wonderful breakfast dish. We love it with bacon on the side and syrup on top. It's a great way to bring fresh sweet corn to your breakfast table.
Provided by KATI
Categories Main Dish Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
- In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
- Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.
Nutrition Facts : Calories 77.3 calories, Carbohydrate 13.6 g, Cholesterol 34.1 mg, Fat 2.2 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 115.2 mg, Sugar 2.9 g
CORN FRITTERS MARTHA STEWART RECIPE - (4.4/5)
Provided by carolync
Number Of Ingredients 11
Steps:
- Directions 1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine. 2. Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.
SAVORY CORN FRITTERS
These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.
Provided by Vallery Lomas
Categories finger foods, vegetables, appetizer, side dish
Time 30m
Yield 18 fritters
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
- Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
- Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
- Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
BERNICE HERB'S CORN FRITTERS
Although these are called fritters, they more closely resemble pancakes. Can be prepared in 45 minutes or less.
Yield Makes 2-3 side dish servings
Number Of Ingredients 9
Steps:
- In a heavy skillet cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.
- Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
- In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with bacon and syrup or tomatoes.
CORN FRITTERS
These fritters are a comfort food in my house. My dad always made them when I was feeling down and they are so tasty. For added texture, add a 1/4 cup of thawed frozen corn. If you feel like the mixture is too thin, add a few more crushed Ritz crackers.
Provided by Aimchick
Categories Breakfast
Time 15m
Yield 12 fritters
Number Of Ingredients 5
Steps:
- Crush Ritz crackers in a plastic bag.
- Combine all ingredients in a mixing bowl.
- Melt butter in a non stick pan on medium high heat.
- Drop pancake-size amount in pan and cook until bubbles start to form in the center of the fritters.
- Flip to other side until browned.
- Serve with maple syrup.
Nutrition Facts : Calories 24.2, Fat 1, SaturatedFat 0.5, Cholesterol 18.9, Sodium 63.2, Carbohydrate 3.5, Fiber 0.2, Sugar 0.6, Protein 0.9
HERB FRITTERS
Inspired by a recipe in Clifford A. Wright's "The Little Foods of the Mediterranean," these fritters are light and delicate. You can use a mix of herbs and finely chopped greens - mild ones like spinach and chard, or more robust greens like dandelion or arugula - or all herbs, or all greens. You can also use this batter as a vehicle for other finely chopped or grated vegetables, like cabbage or carrots, onions or leeks. The fritters make a great hors d'oeuvre or side dish.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
- Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
- . Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 0 grams, TransFat 0 grams
4-HERB CORN FRITTERS
From Reader's Digest Attack Diabetes with Food, April 2005-slightly altered. Corn has enough natural sweetness that you won't notice the lack of processed sugar in this recipe. Serve for breakfast or for dinner!
Provided by COOKGIRl
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance.
- Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs.
- Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter.
- Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well.
- Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding.
- Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary.
- Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary.
- Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side.
- If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.
Nutrition Facts : Calories 252.6, Fat 10, SaturatedFat 3.2, Cholesterol 118, Sodium 174.5, Carbohydrate 33.5, Fiber 2.8, Sugar 3.8, Protein 10.7
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