Corn Fritters With Beer Recipes

BEER BATTER FOR FRITTERS

Steps:

• Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites.;

CORN FRITTERS WITH BEER

Steps:

• Combine the flour, corn meal, baking powder, salt and pepper in one bowl and set aside. In a separate bowl, mix the egg, egg yolk and melted butter. In a third bowl, combine the red and yellow pepper and cilantro. Combine all of these ingredients into another bowl and add the corn kernels and beer. Heat two tablespoons of butter in a pan on medium-high. Add one small scoop of batter per fritter to the pan. Let cook 2 to 4 minutes on the first side then flip and allow to cook about the same amount of time on the second side. You want the fritters to be golden brown. Even better, these corn fritters can be made in advance and then re-heated in a 300-degree oven for about five minutes or until they become crispy. Guacamole makes a great accompaniment as a dipping sauce.

CORN FRITTERS

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

CORN FRITTERS

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.

CORN FRITTERS

Steps:

• Combine water and 1/4 cup oil in a small bowl. Whisk together flour and salt in a large bowl, then add liquid in a slow stream, whisking until combined well. Whisk in yolk until smooth.
• Beat egg white in another small bowl with cleaned whisk or an electric mixer until soft peaks form, then fold into batter. Let batter stand at room temperature 1 hour.
• Cut corn kernels from cobs using a large knife without cutting very deeply into cobs, then, working in a shallow dish, scrape cobs with back of knife to release remaining kernels and liquid. Gently stir kernels with liquid into batter.
• Put oven rack in middle position and preheat oven to 200°F.
• Heat remaining 3 3/4 cups oil with garlic in a 12-inch heavy skillet (about 1 inch deep) over moderately high heat until thermometer registers 375°F. Remove garlic when golden.
• Fry heaping tablespoons of batter in batches of 6 or 7 in hot oil, without turning, until fritters are deep golden, about 4 minutes. Return oil to 375°F and skim out any bits of batter between batches. Transfer fritters to paper towels with tongs to drain, then transfer to a shallow baking pan and keep warm in oven. Season with salt before serving.