CORN FRITTERS
Steps:
- Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!
CORN FRITTERS
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
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
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 FRITTERS WITH CHIVES
I usually deep fry my corn fritters, decided to try out the pancake version of cooking them and they turned out great!
Provided by Pasider
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking soda, salt and pepper together.
- In a seperate bowl add all eggs and lightly beat.
- Combine dry and wet ingredients together and mix until you have a pancake mix consistency.
- Add corn and stir until blended.
- Add chopped chives and blend.
- Preheat girdle to 350 degrees F.
- Drop mixture by tablespoons fills onto pre-heated girdle. Cook on one side for 4 - 5 minutes or until golden then flip to do the other side for 4 - 5 minutes.
- Turn heat down to 200 and flip again for 1 minute on each side.
Nutrition Facts : Calories 112.9, Fat 2.5, SaturatedFat 0.7, Cholesterol 84.6, Sodium 637.9, Carbohydrate 18.7, Fiber 1.4, Sugar 0.2, Protein 5.1
CRISPY RICE CORN FRITTERS
For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip
Number Of Ingredients 22
Steps:
- In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
- Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
- Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
- In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.
GREEN CHILE CORN FRITTERS
This is a crispy side dish, appetizer or snack to add to a Mexican meal. The corn fritters also go well with chili or soup. I usually have all the ingredients on hand, too. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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- Prepare the corn by husking and removing the silk from the cob. Rinse under water before cutting. Cut the corn off the cob by standing it upright and then by slicing the blade down the side. Next, milk the corn by scraping the cut cob with the side of your knife to remove the milky juices.
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