Healthy Corn Fritters Recipes

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

QUICK AND EASY CORN FRITTERS

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.

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.

HEALTHY CORN FRITTERS

Steps:

• Combine flour, milk egg and baking powder and let the mixture sit for a few minutes.
• Heat a pan and spray with oil.
• Drop 2 tbsp mixture into the pan.
• Sprinkle a pinch each of corn, spinach, ham and Parmesan on top.
• Cook until bubbles form in the mixture, then flip and cook the other side for a few minutes.

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 AND LEEK FRITTERS

Steps:

• Combine the leeks, corn, flour, egg, cottage cheese, and salt and pepper in a large mixing bowl. Stir to combine.
• Heat a non-stick pan over medium-high heat.
• Form patties with about 3/4 cup worth of dough. Place 2 to 3 in the pan - do not overcrowd. Let cook for 2 minutes on one side.
• Flip the fritters and press them down slightly to create more surface area to cook. Let cook for another 2 to 3 minutes - or until slightly charred.
• Cook all fritters.
• Meanwhile, combine yogurt, mint, cilantro, and lime juice.
• Drizzle yogurt on top of fritters and serve while warm.

HEALTHY ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, dill, salt & pepper. Mix together with hands until well combined. Allow to sit for at least 5 minutes to allow the moisture from zucchini to be absorbed by the flour.
• Warm a large non-stick skillet over medium heat. Grease the pan with avocado oil then scoop out with a large spoon of the zucchini mixture at a time into the skillet. Press it down to flatten a bit. Cook for about 3-5 minutes on each side, until light golden brown. Serve with vegan sour cream if you like!

HEALTHY ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
• Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy!