Corn Fritters With Hot Spicy Oriental Relish Recipes

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CORN FRITTERS



Corn Fritters image

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

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

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 FRITTERS WITH HOT & SPICY ORIENTAL RELISH



Corn Fritters With Hot & Spicy Oriental Relish image

I"ve been tweaking this recipe. It's a combination of several that I've tried. Absolutely delicious with fresh corn however frozen or canned corn can be substituted.

Provided by Galley Wench

Categories     Corn

Time 25m

Yield 12-14 fritters

Number Of Ingredients 15

1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 cup vegetable oil (or more as needed)
3 tablespoons vegetable oil
1 onion, peeled and very finely chopped
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, peeled and crushed
2 tablespoons plum sauce
1 sprig fresh cilantro (to garnish)

Steps:

  • Make the relish.
  • Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
  • Add the chilies and garlic, stir-fry for 1 minutes.
  • Remove from heat and allow to cool slightly.
  • Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
  • Set aside.
  • FRITTERS:.
  • Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  • Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
  • Place in bowl with whole corn kernels.
  • Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  • (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
  • Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  • Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
  • Drop 6 heaping tablespoons batter in pan.
  • Fry until golden brown or about 1 minute per side.
  • Transfer fritters to plate lined with paper towels.
  • Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
  • NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

Nutrition Facts : Calories 198.7, Fat 14.6, SaturatedFat 2.5, Cholesterol 18.9, Sodium 130.7, Carbohydrate 16.4, Fiber 1.9, Sugar 2.3, Protein 3

SPICY CORN FRITTERS



Spicy Corn Fritters image

Variety is the spice of life, so shake up those traditional corn fritters with corn and green chiles-and get the party going with a new twist on an old favorite! From Betty Crocker's Soul Food Collection.

Provided by Pinay0618

Categories     Quick Breads

Time 25m

Yield 2 dozen

Number Of Ingredients 7

vegetable oil (for deep frying)
2 cups original Bisquick baking mix
1/2 cup cold water
1 egg
1 (15 1/4 ounce) can whole kernel corn, drained
1 (4 1/2 ounce) can chopped green chilies, well drained
salsa, any variety

Steps:

  • In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F.
  • In medium bowl, stir Bisquick mix, cold water and egg until blended. Stir in corn and chiles.
  • Drop about 5 to 6 small spoonfuls of batter into hot oil; fry 2 to 3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.

Nutrition Facts : Calories 758.4, Fat 23.3, SaturatedFat 5.9, Cholesterol 108.2, Sodium 2298.9, Carbohydrate 124.1, Fiber 8, Sugar 22.9, Protein 19.9

SPICY CORN RELISH



Spicy Corn Relish image

Provided by Barbara Kafka

Categories     quick, condiments

Time 28m

Yield 4 cups

Number Of Ingredients 12

4 ounces onion (1 small onion), peeled and cut into chunks
2 hot peppers, seeded
6 cloves garlic, mashed and peeled
1/2 cup tightly packed fresh coriander leaves
1 tablespoon tightly packed oregano leaves
1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice
3 ribs celery, peeled and chopped (about 3/4 cup chopped)
1 tablespoon kosher salt
1 1/2 teaspoons cumin
3/4 cup white vinegar
1/2 cup dark Mexican beer

Steps:

  • Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
  • Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
  • Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
  • Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams

SPICY CORN FRITTERS



Spicy Corn Fritters image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

3/4 cup flour
2 tablespoons yellow cornmeal
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon salt, plus more to taste
1/2 cup milk
2 tablespoons buttermilk
1 cup fresh or well-drained defrosted corn kernels
Canola oil for deep frying

Steps:

  • In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, turmeric, cumin seeds, garam masala, cayenne, pepper and 1 teaspoon salt. Whisk until thoroughly combined. Pour in the milk and buttermilk and stir until just mixed. Stir in the corn.
  • In a large saucepan over medium-high heat, add oil to a depth of 1 1/2 inches. When the oil is very hot, working in batches, drop in rounded tablespoons of the batter and fry, turning the fritters occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot with corn chowder or clam chowder or on their own as an appetizer.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

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