Corn And Polenta Fritters 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 AND POLENTA FRITTERS



Corn and Polenta Fritters image

From Vegetarian Times. Serve with a dollop of olive tapenade, sun dried tomato pesto or sour cream. Can be made ahead of time and then warmed in the oven.

Provided by Ariella

Categories     Kosher

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup whole wheat flour or 1 cup white whole wheat flour
1 cup quick-cooking polenta
2 teaspoons baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
5 tablespoons olive oil, plus
olive oil, for greasing griddle
1/4 cup maple syrup
2 eggs, separated
1 (10 ounce) bag frozen corn, thawed

Steps:

  • Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
  • Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
  • Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.

CORN FRITTERS CANADIAN STYLE



Corn Fritters Canadian Style image

These lunchtime treats were a favorite for us when we were kids. A wonderful alternative to traditional deep-fried Southern-style fritters.

Provided by SEAN BICKFORD

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground black pepper, or to taste
1 egg, beaten
½ cup milk
1 (15.25 ounce) can canned whole kernel corn
1 (14.75 ounce) can canned cream-style corn
1 teaspoon lard or other cooking fat

Steps:

  • In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
  • Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 59.1 g, Cholesterol 33.3 mg, Fat 3.3 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 936.6 mg, Sugar 5.5 g

POTATO AND CORN FRITTERS



Potato and Corn Fritters image

This is an ideal supper dish for two. It is really quite easy, and doesn't take long to get to the table.

Provided by BeccaB3c

Categories     Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 small onion, thinly sliced
1 garlic clove, crushed
12 ounces potatoes
7 ounces canned corn, drained
1/2 teaspoon dried oregano
1 egg, beaten
1/2 cup grated edam cheese (a generous 1/2 cup) or 1/2 cup gouda cheese (a generous 1/2 cup)
2 -4 eggs
2 -4 tomatoes, sliced
salt and pepper
1 sprig fresh parsley, to garnish

Steps:

  • Heat 1 tablespoon of the oil in a nonstick skillet.
  • Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
  • Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
  • Heat the remaining oil in the skillet.
  • Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
  • Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
  • Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
  • Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
  • Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
  • Garnish with parsley and serve at once.

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