Loaded Corn Fritters Recipes

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CORN FRITTERS



Corn Fritters image

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

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

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

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.

CHEESY CORN FRITTERS



Cheesy Corn Fritters image

Leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties. Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa. From Today's Parent.

Provided by FrVanilla

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 ears corn, cooked (or 1 cup/250 mL frozen corn kernels, thawed and drained)
1/4 cup fine cornmeal
1/4 cup whole wheat flour
1 teaspoon salt
1 pinch baking soda
3/4 cup cheddar cheese, grated
2 green onions, chopped
1 egg
1/4 cup milk
1 tablespoon olive oil

Steps:

  • Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
  • Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.

Nutrition Facts : Calories 262.5, Fat 13.4, SaturatedFat 5.8, Cholesterol 77.3, Sodium 768.2, Carbohydrate 27.8, Fiber 3.3, Sugar 2.3, Protein 11.1

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