Chipotle Corn And Cranberry Fritters Recipes

CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE

Steps:

• Prepare the avocado just before you want to cook the cakes, as it discolours if it sits too long. Halve and stone the avocados and scoop out the flesh. Mash with all the other ingredients until smooth. Taste for seasoning (you may want to add a little more vinegar). Cover and set aside.
• For the fritters, put the cornmeal, flour, half the sweetcorn, the eggs, milk, butter and baking powder in a food processor and, using the pulse button, blitz together. Season and stir in the rest of the corn, the chipotle paste, chilli, spring onions and the prawns by hand.
• Heat some oil in a large frying pan and, once it is hot but not smoking, spoon dollops of the corn-cake batter into the pan. You are aiming to make cakes about 10cm in diameter. If you use a large pan, you should be able to cook four fritters at the same time. When each cake has set underneath and you can see bubbles on the surface, flip it over and cook until golden. Lift each cake out onto a double layer of kitchen paper. You can keep the cakes warm on a baking sheet (in a single layer) in a low oven while you cook the rest. Add more oil as you need it. Serve the cakes with the avocado purée, some soured cream and wedges of lime.

CHEDDAR CORN FRITTERS RECIPE BY TASTY

Steps:

• In a large bowl add the ingredients.
• Mix well.
• In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
• Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
• Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
• Serve with a dollop of sour cream and chives.
• Enjoy!

CHIPOTLE CRANBERRY-GLAZED TURKEY

Steps:

• For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften.
• Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO® Chipotle Sauce. Glaze can be refrigerated up to two days before using.
• To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached.
• One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving.

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.

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.

CURRIED CORN FRITTERS

Steps:

• Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.
• Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.