EXTRA CRISPY CORN FRITTERS
Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn - just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.
Provided by Nagi
Categories Breakfast Mains Starter
Number Of Ingredients 13
Steps:
- Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
- Place flour, cornflour and baking soda in a bowl, mix to combine.
- Add egg and milk, mix until incorporated (batter will be lumpy and thick).
- Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
- Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
- Spray the underside of a spatula with oil (so batter won't stick when you flatten).
- Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don't crowd the skillet.
- Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 - 3 minutes.
- Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
- Serve with sauce of choice for dunking!
Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 135 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
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 FRITTERS
Corn Fritters are the best combination of savory tastes that are cooked to golden brown perfection! Crispy on the outside with a soft and tender inside, these are insanely delicious!
Provided by Alyssa Rivers
Categories Appetizer
Time 15m
Number Of Ingredients 10
Steps:
- In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg.
- Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.
Nutrition Facts : Calories 593 kcal, Carbohydrate 66 g, Protein 13 g, Fat 33 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 96 mg, Sodium 634 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
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 WITH RASPBERRY MAYONNAISE
Ate this at a restaurant once and had to figure out how to make it on my own. Yummy! Fritters can also be made with shredded zucchini; substitute sour cream for the mayonnaise in that case.
Provided by Ursula
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 2 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Beat pancake mix, milk, and egg together in a bowl; stir in corn and pepper until batter is smooth.
- Working in batches, drop batter by the rounded teaspoonful into hot oil and cook fritters until golden brown, 3 to 5 minutes. Transfer cooked fritters to a paper towel-lined plate to drain.
- Melt raspberry preserves in a saucepan over low heat; remove from heat and stir mayonnaise into preserves until smooth. Serve fritters with raspberry mayonnaise.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 40.4 g, Cholesterol 45.7 mg, Fat 38.5 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 5.8 g, Sodium 744 mg, Sugar 11.4 g
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.
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.
RUMSFORD BAKING POWDER COOK BOOK CORN FRITTERS
Old-fashioned comfort food from my great grandmother's cookbook. The notes say: If using creamy canned corn, add an additional two tablespoons of flour to absorb extra moisture.
Provided by Leipzig Red
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift together flour, salt, pepper and baking powder.
- Add beaten eggs and corn and, if necessary, a little milk.
- Drop by spoonfuls onto hot, well-greased griddle or frying pan and cook golden brown on both sides.
Nutrition Facts : Calories 175.2, Fat 3.5, SaturatedFat 0.9, Cholesterol 93, Sodium 395.3, Carbohydrate 30, Fiber 2, Sugar 2.7, Protein 7.5
CORN FRITTERS
Provided by Barbara Kafka
Categories side dish
Time 31m
Yield 25 to 30 fritters
Number Of Ingredients 10
Steps:
- Score corn through middle of each kernel with a sharp knife. Grate corn from cob or cut kernels from cob with a very sharp knife (do not cut so deeply as to include part of cob). Put kernels in a 4-cup glass or ceramic bowl. Mash slightly with a potato masher until a milky liquid is exuded. Add sugar, salt, paprika and pepper and stir. Cover tightly with polyvinyl microwave plastic wrap. Cook at 100 percent 1 minute. Uncover and stir. Reserve.
- In an 8-cup measure, heat oil at 100 percent 15 minutes, until a microwave thermometer registers 375 degrees Fahrenheit. To the corn, add egg yolks, flour and baking powder and stir. Beat egg whites until stiff. Fold into corn mixture.
- Drop corn mixture by the tablespoon into hot oil. Depending upon shape of measuring cup, you will be able to cook 6 to 10 fritters at a time. Cook, uncovered, 45 seconds at 100 percent. Turn fritters over with a slotted spoon. Cook 45 seconds longer, until fritters are golden brown. Remove and drain on paper towel.
- Heat oil at 100 percent 5 minutes between batches. Continue making fritters with remaining batter. Do not remove container of oil from microwave oven until it cools. Serve fritters immediately with nectarine sauce, maple syrup or creme fraiche and caviar.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 25 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 2 grams, TransFat 0 grams
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