CHEDDAR CORN FRITTERS RECIPE BY TASTY
Here's what you need: flour, corn, shredded cheddar cheese, fresh chives, milk, eggs, salt, chili powder, oil
Provided by Merle O'Neal
Categories Snacks
Yield 12 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 188 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
CORN AND CHEDDAR FRITTERS RECIPE - (4.5/5)
Provided by mirelsonp
Number Of Ingredients 13
Steps:
- 1. In a small bowl combine mayonnaise and hot sauce; set aside in refrigerator. 2. In a medium bowl mix milk, egg, baking powder, cornmeal, flour and salt until smooth. Stir in fresh corn, pimentos, parsley and cheese. 3. Pour 1/4 inch canola oil into a large skillet and heat. Working in batches, fry 1/4-cup scoops of batter until golden, turning once, about 4 minutes total; transfer to a paper towel-lined plate. Serve hot fritters with spicy mayonnaise.
FRESH CORN FRITTERS WITH CHEDDAR CHEESE
A delicious summer dish highlighting fresh corn. Adapted from Alexandra Stafford's version of Deborah Madison's "Local Flavors"
Provided by Marilena Leavitt
Categories Side dish
Time 35m
Yield 16 fritters
Number Of Ingredients 11
Steps:
- Gather all the ingredients. Place a clean kitchen towel over a medium bowl. With a sharp knife, remove the kernels from the cob. Reverse your knife and scrape any remaining pulp from the cob using the dull side of the knife (you should have about 1½ cups of kernels). Empty the kernels into the bowl.
- Add the rest of the ingredients and mix well. Season with salt and pepper and set aside. If you are not ready to cook the fritters, cover the mixture and refrigerate it until ready to use; just remember to stir well before frying.
- When you are ready to cook the fritters, check the batter by using a spoon to lift a heaping spoonful from the mixture. The batter on the spoon should just hold together, without being watery. If it is too wet, adjust with some extra flour.
- Heat the oil over medium-high temperature in a large, no-stick, heavy-bottomed skillet. When the oil begins to shimmer, carefully drop one heaping tablespoon of the mixture into the skillet. Reduce the heat to medium. Gently flatten the patty with a spatula. After about a minute or two, check the underside to ensure that it is lightly browned. Flip the fritter, and cook for one or two minutes more on the other side, or, until it is evenly a golden brown color. Transfer the fritter to a plate lined with a paper towel and let it cool briefly. Taste. If the fritter needs more seasoning, add more to the batter. If the fritter was too wet and did not stay together at all, add a bit more flour. If the fritter is too thick, add an additional ½ beaten egg to the batter. Mix again very well.
- Fry up the rest of the fritters in the same way as the tester fritter, adding a thin layer of oil to the pan with each batch.
- Serve the fritters with a dollop of sour cream and, if you wish, a wedge of fresh lime.
CHEDDAR CHEESE CORN FRITTERS
These fritters are especially delicious with the juice from a pork or beef roast, but just as good a side dish to any meal. If desired, they can be made without the grated cheese. This recipe makes alot of fritters, but they freeze excellent, although I doubt if there will be any leftovers, these are so delicious! Cooking time is for each fritter, and is only approximate, it depends on the size of the fritters.
Provided by Kittencalrecipezazz
Categories Cheese
Time 16m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the flour, baking powder, salt, cayenne, black pepper and sugar.
- In a small bowl, whisk the eggs, add in the milk and melted butter; add to the flour and whisk until well combined.
- Add in the grated cheese and the corn niblets; mix to combine with a wooden spoon.
- Heat oil a heavy-bottomed skillet.
- Drop batter by tablespoonfuls onto hot oil; fry until light golden brown on both sides.
- Remove to a paper towel.
- **NOTE** if desired, finely chopped red or green bell pepper may be added to the batter.
BLACK BEAN, CORN, AND CHEDDAR FRITTERS
Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 40m
Yield 15 fritters
Number Of Ingredients 17
Steps:
- Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
- Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
- Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
- In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
- Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
- Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
- Serve immediately with sour cream and salsa on the side.
Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9
CHEESY CORN AND LEEK FRITTERS
This recipe is so easy and so delicious. I played around with fritter recipes until I came to the conclusion that they would taste much better with Cheddar cheese and beer in the batter.
Provided by Natania
Categories Appetizers and Snacks Cheese
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir leeks until slightly browned, about 5 minutes.
- Stir beer, milk, butter, and egg together in a bowl. Whisk whole wheat flour, all-purpose flour, baking powder, salt, sugar, black pepper, basil, and thyme into beer mixture until batter is smooth. Fold corn, Cheddar cheese, and leeks into batter.
- Heat about 2 tablespoons vegetable oil in a large pan over medium heat. Drop large spoonfuls batter into the hot oil and fry until golden, 3 to 5 minutes. Add 2 more tablespoons oil to skillet and flip fritters; fry until other side is golden, 3 to 5 minutes. Remove fritters with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter and oil.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 48.3 g, Cholesterol 70.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 12.5 g, SaturatedFat 6.9 g, Sodium 810 mg, Sugar 5.6 g
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.
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