Chile Sweet Corn Fritters Recipes

GREEN CHILE CORN FRITTERS

Steps:

• In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until moistened. Let stand 5 minutes. Fold in corn and green chiles., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve with desired condiments.

MAMIE'S CORN FRITTERS

Steps:

• Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
• Heat oil in a large deep skillet over medium-high heat.
• Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
• Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.

GREEN CHILE CORN FRITTERS

Steps:

• Heat oil (2 to 3 inches) in deep fryer to 375°F.
• Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
• Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

SWEETCORN FRITTERS WITH CHIPOTLE COD

Steps:

• Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
• Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
• Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
• Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
• Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.

CORN AND SWEET-PEPPER FRITTERS

Steps:

• Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly.
• Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.

CORN FRITTERS WITH CHILE CORN PUREE

Steps:

• PUREE:.
• In a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn.
• Return to boil; cover and cook until tender, about 3 minutes.
• Drain; cool slightly.
• In a food processor, puree corn with the yellow pepper.
• In the same skillet heat olive oil; add onion, chopped chile, and garlic; cook over medium heat until onions are tender.
• Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally.
• Add the parsley and cumin; season with salt and pepper to taste
• Cover and set aside.
• FRITTERS:.
• Place 2 cups corn in a bowl; lightly crush with a potato masher.
• Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened.
• In a deep-fat fryer or large saucepan heat 2 inches of oil to 375°F
• Drop scant 1/4 cup dough, a few at a time, into hot oil.**
• Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through.
• Drain on paper towels; keep warm.
• TO SERVE:.
• Place puree on 4 plates; arrange fritters evenly atop.
• Garnish with cilantro and whole peppers, if desired.
• Serve warm.
• **NOTE : Corn may pop and cause oil to spatter; watch carefully while frying these fritters.

CORN FRITTERS WITH SWEET CHILI SAUCE

Steps:

• Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
• Add the egg, lemon juice and 1/2 c.
• water and beat to a smooth batter.
• Add the corn, spring onion and chopped cilantro and stir to combine.
• Heat the oil in a large non-stick frying pan over med to hi heat.
• When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
• Cook about 2 to 3 min, or until golden brown, then flip.
• Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
• Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
• Remove from the heat and allow to cool and serve with the fritters.