Scallion Cornmeal Fritters Recipes

SCALLION CORNMEAL FRITTERS

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.
• Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).

CORNMEAL FRITTERS

Steps:

• In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
• In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.

SCALLOP FRITTERS

Steps:

• In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
• Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.

SAVORY CORN FRITTERS

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.

CORN FRITTERS WITH SCALLIONS

Steps:

• In a medium bowl combine the cornmeal, flour, baking powder, salt, pepper and nutmeg.
• In a large bowl beat the egg. Stir in the milk and reserved corn liquid (or water).
• Stir in the dry ingredients and blend well.
• Stir in the corn (if using frozen corn, defrost first) and green onions. For best results, refrigerate batter for 30 minutes.
• In a large pan heat some oil until it bubbles when a small amount of batter is dropped inches.
• Dip a utensil into the hot oil to coat and then measure out 1 rounded tablespoon of the cornmeal batter into the pan.
• Cook fritters until golden on one side then turn over and cook until golden on other side.
• Remove fritters from the pan, drain on paper towels and transfer to warming platter.
• Serve warm with garnish of green onion slices and red pepper flakes if desired. Season with salt and pepper if necessary.
• Yield: I eat these too fast to remember how many fritters the recipe yields! Also, be sure your cornmeal is fresh.

CARROT SCALLION FRITTERS

Steps:

• In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to taste. In a large skillet heat 1 inch of the oil until it registers 375°F on a deep-fat thermometer, in batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes, or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as hors d' oeuvres or as a side dish.

SCALLION CORNMEAL WAFFLES

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
• In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
• Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
• Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
• Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

ZUCCHINI-SCALLION FRITTERS

Steps:

• Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
• Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
• Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.