PEPPERED CORN FRITTERS
The addition of cumin complements the corn and peppers in these fritters that will be eaten up as quick as you can make them! -Precious Owens, Elizabethtown, Kentucky
Provided by Taste of Home
Time 30m
Yield 14 fritters.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended. , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 243 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 221mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
CORN FRITTERS
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.
CORN FRITTERS CANADIAN STYLE
These lunchtime treats were a favorite for us when we were kids. A wonderful alternative to traditional deep-fried Southern-style fritters.
Provided by SEAN BICKFORD
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
- Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 59.1 g, Cholesterol 33.3 mg, Fat 3.3 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 936.6 mg, Sugar 5.5 g
CORN FRITTERS
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
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
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
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.
CORN AND SWEET-PEPPER FRITTERS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 12 fritters
Number Of Ingredients 11
Steps:
- Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly.
- Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 2 grams, TransFat 0 grams
CORN FRITTERS
Steps:
- Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
- Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.
- Combine the sour cream, honey and black pepper in small bowl.
CORN AND RED PEPPER FRITTERS
Make and share this Corn and Red Pepper Fritters recipe from Food.com.
Provided by CookingONTheSide
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, salt and sugar together in a large bowl.
- Gently stir in egg, milk and melted butter.
- Use a potato masher to crush about 1/3 of corn kernels.
- Fold mashed kernels into batter along with the remaining whole kernels and diced pepper.
- Heat oil and spoon mixture by heaping tablespoon into hot oil.
- Cook for 2 minutes and turn to cook reverse side until golden brown.
- Drain on paper towels and top a little sprinkle of salt.
SAVORY CORN FRITTERS
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
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.
PEPPERED CORN FRITTERS
Make and share this Peppered Corn Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 13 fritters
Number Of Ingredients 10
Steps:
- In a bowl, combine the corn, red pepper and onions.
- Combine the flour, baking powder, cumin, salt, and pepper; stir into corn mixture.
- Gradually add milk, stirring until blended.
- In a skillet over medium heat, heat 2 tablespoons of oil.
- Drop batter by 1/4 cupfuls into skillet.
- Cook for 2 minutes on each side or until golden brown.
- Repeat with remaining batter, adding more oil as needed.
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