QUICK AND EASY CORN FRITTERS
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
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
MAMIE'S CORN FRITTERS
These wonderful corn fritters came down from my great-grandmother. They can be served with maple syrup for breakfast, or as a side dish with jambalaya, chili, or a Mexican dinner.
Provided by sanna_maki
Categories Side Dish Vegetables Corn
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
- Heat oil in a large deep skillet over medium-high heat.
- Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
- Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 8.6 g, Cholesterol 7.2 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 336.7 mg, Sugar 2.9 g
MARINA'S GOLDEN CORN FRITTERS
Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 fritters.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, baking powder, parsley and salt. In another bowl, whisk eggs, milk, melted butter and onion until blended. Add to dry ingredients, stirring just until moistened. Fold in corn., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 162 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 327mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S CORN FRITTERS
This one has been in our family for as long as I can remember. A long time ago my grandma used to use fresh corn, but as the family got BIG and there were a lot of mouths to feed (more to make too) she went to can corn just to make it faster. I cut the recipe in half.
Provided by TLizSkinn
Categories Corn
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine corn, eggs, milk, butter, salt and pepper to taste, if using.
- Add flour gradually, just enough to hold mixture together.
- Amount of flour depends on size of eggs (and weather according to my grandma!).
- Heat 1/2 inch of oil in frying pan.
- Form patties whatever size you'd like, I do small ones so my kids can hold them.
- Fry in hot oil until golden brown.
- Serve as side dish OR if you left out the salt and pepper serve with syrup on the side.
- You can also dust with powdered sugar.
Nutrition Facts : Calories 84.2, Fat 4, SaturatedFat 1.9, Cholesterol 52.8, Sodium 217.4, Carbohydrate 10.6, Fiber 1.1, Sugar 1.4, Protein 3.2
BASIC CORN FRITTERS
Embedded in light and fluffy fritters, kernels of corn provide nuggets of texture as well as flavor. Matched with slab bacon, and then topped with maple syrup, the fritters are an idealsummer breakfast, simultaneously luxe and casual.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 four-inch fritters
Number Of Ingredients 7
Steps:
- Using a chef's knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
- In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
- Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side, 1 to 2 minutes more. Repeat the process with the remaining batter, using the remaining oil for pan. Serve immediately.
MAMMY'S CORN FRITTERS
This recipe comes from the Purity cook book. A member wrote and asked me for it so here it is. I love this recipe and still make it. Not ofter, though, because it is deep fried. The original recipe called for a few grains of Cayenne but I prefer to use 1/2 tsp of hot sauce.
Provided by Brenda in Winnipeg
Categories Healthy
Time 15m
Yield 15-16 fritters, 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients.
- Beat together eggs, hot sauce and melted butter.
- Add to dry ingredients and beat together well.
- Stir in corn.
- Drop by spoonfuls into preheated (375 F) oil and cook for 4 to 5 minutes or until nicely browned. Drain on paper towels.
- Serve hot with maple or pancake syrup and crisp bacon.
Nutrition Facts : Calories 264.9, Fat 5, SaturatedFat 2.2, Cholesterol 80.5, Sodium 951.4, Carbohydrate 48.1, Fiber 2.1, Sugar 2.7, Protein 8.4
OLD FASHIONED CORN FRITTERS
Make and share this Old Fashioned Corn Fritters recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 13m
Yield 24 fritters
Number Of Ingredients 8
Steps:
- Combine flour and powder in a large bowl.
- In a medium bowl, beat eggs and milk.
- Stir in corn and butter.
- Stir gradually into dry ingredients until just blended.
- In a deep fryer, electric frying pan or chicken fryer, heat oil until 375 degrees.
- Drop batter into heaping teaspoonfuls into hot oil and fry for 2- 3 minutes.
- You can also do this using less oil in a skillet, just flatten them a bit with the back of the spoon and then turn them like pancakes.
- Drain on paper towels.
- Some people put confectioner's sugar or syrup on these, we eat them plain.
MAMIE'S CORN FRITTERS
These wonderful corn fritters came down from my great-grandmother. They can be served with maple syrup for breakfast, or as a side dish with jambalaya, chili, or a Mexican dinner.
Provided by sanna_maki
Categories Corn Side Dishes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
- Heat oil in a large deep skillet over medium-high heat.
- Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
- Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 8.6 g, Cholesterol 7.2 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 336.7 mg, Sugar 2.9 g
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