Fresh Corn Fritters Recipes

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QUICK AND EASY CORN FRITTERS



Quick and Easy Corn Fritters image

Celebrate summer with a quick and easy recipe for corn fritters that can be made with fresh or frozen corn kernels.

Provided by Kelly Senyei

Time 15m

Number Of Ingredients 9

3 cups corn kernels (See Kelly's Note)
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
3/4 cup heavy cream
Vegetable oil, for frying
Sliced scallions, for serving
Sour cream or garlic aioli, for serving

Steps:

  • In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Stir in the eggs and heavy cream until the batter is well-combined.
  • Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
  • Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 74 mg, Sugar 1 g, ServingSize 1 serving

EASY FRESH CORN FRITTERS



Easy Fresh Corn Fritters image

Excellent with fresh corn when it's in season!

Provided by Anna Silvani-Morrison

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 6

Number Of Ingredients 7

3 egg whites
1 ⅔ cups fresh corn kernels
3 egg yolks, beaten
¼ cup sifted all-purpose flour
½ teaspoon salt
1 dash ground red pepper
6 tablespoons vegetable oil

Steps:

  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture.
  • Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 211 calories, Carbohydrate 12.6 g, Cholesterol 102.4 mg, Fat 16.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 232.1 mg, Sugar 1.6 g

FRESH CORN FRITTERS



Fresh Corn Fritters image

Try these as an appetizer, served with Charred Tomato Salsa, as a side with grilled chicken or fish, or for breakfast with maple syrup.

Provided by Maryellen Driscoll

Categories     Appetizers

Yield Yields about 26 bite-size fritters.

Number Of Ingredients 11

4-1/2 oz. (1 cup) all-purpose flour
1/4 cup stone-ground yellow cornmeal
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. table salt; more for sprinkling
1/2 cup whole milk
1/4 cup sour cream
2 large eggs
1 cup fresh corn kernels (from about 1 large or 2 small ears of corn), coarsely chopped
1 to 1-1/2 cups vegetable oil
1 recipe Charred Tomato Salsa (optional)

Steps:

  • In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
  • Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
  • Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.

Nutrition Facts : Calories 70 kcal, Fat 35 kcal, SaturatedFat 1 g, TransFat 4 g, Carbohydrate 7 g, Fiber 1 g, Protein 2 g, Cholesterol 20 mg, Sodium 120 mg, UnsaturatedFat 2.5 g

CORN FRITTERS



Corn Fritters image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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.

FRESH SWEET CORN FRITTERS



Fresh Sweet Corn Fritters image

Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.

Provided by Lee A Vazquez-fitzmaurice

Categories     Side Dish     Vegetables     Corn

Time 50m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon baking powder
3 ears fresh corn, kernels cut from cob
2 eggs, separated
½ cup heavy whipping cream
salt and freshly ground pepper to taste
1 quart vegetable oil for frying, or as needed
2 tablespoons cane syrup, or as desired

Steps:

  • Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  • Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  • Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g

SWEETCORN FRITTERS



Sweetcorn Fritters image

Make and share this Sweetcorn Fritters recipe from Food.com.

Provided by Chelsea_

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup standard plain flour
1 teaspoon baking powder
1/2 teaspoon salt
black pepper
1 egg
440 g cream-style corn
2 tablespoons oil

Steps:

  • Sift flour, baking powder, salt and pepper to taste into a bowl.
  • Add egg, mixing to combine.
  • Stir in sweetcorn.
  • Heat oil in a frying pan.
  • Drop tablespoonsful of corn mixture into pan.
  • Cook until golden then turn and cook the other side.
  • Drain on absorbent paper.
  • Serve hot.

Nutrition Facts : Calories 243.6, Fat 8.7, SaturatedFat 1.4, Cholesterol 52.9, Sodium 712.9, Carbohydrate 38.2, Fiber 2, Sugar 3.7, Protein 5.9

QUICK AND EASY CORN FRITTERS



Quick and Easy Corn Fritters image

Provided by Kelly Senyei

Categories     appetizer

Time 15m

Yield 15 fritters

Number Of Ingredients 10

3 cups corn kernels (see Cook's Note)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
3/4 cup heavy cream
Vegetable oil, for frying
Sliced scallions, for serving
Sour cream or aioli, for serving

Steps:

  • Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the eggs and heavy cream until the batter is well combined.
  • Line a plate with paper towels. Coat the bottom of a large saute pan with oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
  • Garnish the corn fritters with the scallions and serve them with sour cream or aioli for dipping.

THE BEST FRESH CORN FRITTERS



The Best Fresh Corn Fritters image

These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too.

Provided by MarraMamba

Categories     Sauces

Time 1h

Yield 26 small fritters

Number Of Ingredients 17

4 1/2 ounces all-purpose flour
1/4 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon table salt, more for sprinkling
1/2 cup whole milk
1/4 cup sour cream
2 large eggs
1 cup fresh corn kernels, coarsely chopped (from about 1 large or 2 small ears of corn)
1 -1 1/2 cup vegetable oil
1 lb fresh ripe tomatoes (about 3 medium)
1 unpeeled garlic clove
1/2 medium chipotle from a can chipotle chile in adobo
kosher salt
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons fresh lime juice

Steps:

  • Salsa:.
  • Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
  • In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt-it needn't be perfectly smooth.
  • In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
  • Fritters:.
  • In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
  • Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
  • Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.

CORN FRITTERS



Corn Fritters image

These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes about 2 dozen

Number Of Ingredients 11

3/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
Coarse salt
1/4 teaspoon cayenne
1/2 cup whole milk
1 large egg
2 cups yellow corn kernels (from 2 ears corn)
Vegetable oil, for frying
Honey, for serving

Steps:

  • In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
  • Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

SAVORY CORN FRITTERS



Savory Corn Fritters image

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

2 large eggs
2/3 cup whole milk
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne
1 cup all-purpose flour
2 teaspoons baking powder
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
1/4 cup chopped scallion greens
1 cup sharp Cheddar, shredded
Vegetable oil, coconut oil or shortening, for frying

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.

CHEDDAR CORN FRITTERS RECIPE BY TASTY



Cheddar Corn Fritters Recipe by Tasty image

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

1 ½ cups flour
2 cups corn, or one 15 oz (425 g) can
½ cup shredded cheddar cheese
⅓ cup fresh chives, chopped
½ cup milk
2 eggs
1 teaspoon salt
1 tablespoon chili powder
½ cup oil, for frying

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

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From yummly.com


DISCOVERNET | CORN FRITTERS RECIPE
2022-06-15 Fry the corn fritters. Here’s the fun part … getting to fry the fritters. Use a tablespoon to scoop out just the right amount of the corn mixture. Drop a tablespoon of corn batter into the hot oil. You may need to work in batches, doing just a few at a time, so you don’t overcrowd the pan. Fry the fritters for about 2-3 minutes on the ...
From discovernet.io


BISQUICK CORN FRITTERS - INSANELY GOOD RECIPES
2021-04-27 Add the Bisquick-cheese mixture into the corn-egg mixture and mix gently. Do not over mix! Stir just until the mixture has moistened. In a large skillet, melt the butter and vegetable oil over medium heat. Once the butter has melted, drop spoonfuls of batter into the hot skillet. Flatten the fritters with a spoon.
From insanelygoodrecipes.com


POTATO AND SWEET CORN FRITTERS - THE FOODIE TAKES FLIGHT
2022-05-25 Boil the potatoes in a pot wit water and some salt until completely cooked through. Allow to cook for a few minutes then mash with a fork or a masher. In a large bowl, mix with the potatoes the corn, carrot, cilantro/chives, onion, vegan cheese shreds, flour, jalapeño, garlic, salt, …
From thefoodietakesflight.com


PENNSYLVANIA DUTCH CORN FRITTERS RECIPE - AMISH HERITAGE
2021-08-27 Mix corn, seasonings, and wet ingredients. Add dry ingredients and mix well. Heat a thin layer of oil in a skillet over medium/high heat. Drop the batter into the hot oil, using a large teaspoon or a cookie scoop. Spread the batter to make a thick pancake. Fry for about 3 minutes on each side, or until golden.
From amish-heritage.org


HOW TO MAKE CRISPY CORN FRITTERS - WHOLESOME FARMHOUSE RECIPES
2021-09-20 Whisk together the pancake mix, eggs, and beer. Stir to combine. Remove the corn kernels from the cob if using fresh corn. If using frozen corn thaw and drain off the liquid. For canned corn, drain the liquid. Add to the fitter batter and …
From wholesomefarmhouserecipes.com


THAI CORN FRITTERS RECIPE BY PALLAVI NIGAM SAHAY
Thai Corn Fritters Recipe - Tea parties are all about sharing light-hearted conversations and lovely snacks with your friends and family, and these corn fritters are perfect for the occasion. Sweet and chewy corn fritters paired with the woodsy flavours of Assam Orthodox tea is everything you need for time well spent with your loved ones. The secret to making the perfect …
From food.ndtv.com


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