FRIED CORN CAKES
Steps:
- Put neutral oil in a skillet on medium heat.
- Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder.
- Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels.
- Add milk if needed.
- Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.
- Garnish: Parsley.
CORN FRITTERS
Steps:
- Add all fritter ingredients except frying oil to a large mixing bowl. Stir to combine.
- In a large skillet over medium heat, heat oil.
- When oil is hot but not smoking, spoon about 2 tablespoons fritter mixture to form each fritter, cooking in batches of 2-3.
- Flip each fritter after about 1½-2 minutes, when its golden brown (if it cooks quicker than that, reduce the heat). Repeat on the other side. Transfer cooked fritters to a paper towel- lined plate. Repeat for all remaining batter.
- Serve immediately with sour cream and fresh chives.
Nutrition Facts : ServingSize 1 fritter, Calories 144 kcal, Carbohydrate 15 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 240 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g
FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
CORNED BEEF HASH CAKES
This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast.
Provided by KATERS0404
Categories Breakfast and Brunch Potatoes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Cholesterol 12.9 mg, Fat 6.1 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 319.8 mg, Sugar 1.1 g
FRIED CORN CAKES WITH GREEN ONIONS
Categories Milk/Cream Egg Onion Breakfast Brunch Side Fry Quick & Easy Corn Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Blend flour, sugar, baking powder, salt and cayenne pepper in large bowl. Add milk, egg and vinegar to bowl and whisk to combine. Mix in corn and green onions.
- Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Drop batter by scant 1/4 cupfuls into skillet. Cook cakes until brown and cooked through, about 3 minutes per side. Transfer to baking sheet. Place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Serve cakes hot.
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
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