Super Quick Corn Fritters Recipes
CORN FRITTERS
Steps:
- Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.
- Add the rest of the ingredients (jalapeno through salt) and mix well. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!
- Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon or a melon baller to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through.Serve with some fresh cilantro and a squeeze of lime juice.
Nutrition Facts : Calories 125 kcal, Carbohydrate 8 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 129 mg, Fiber 1 g, Sugar 1 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
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
SUPER QUICK CORN FRITTERS
This is the way my Mom made her corn fritters. I recently tried the recipe for myself & it still tasted as good as I remember!
Provided by RitaBean
Categories Lunch/Snacks
Time 15m
Yield 12-15 2-3 per person, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a mixing bowl.
- In a large skillet, heat vegetable oil that is approximately 1/2 deep.
- When ready, drop batter into hot oil by approximately 1 Tablespoon per (these will puff up right away). When they begin to brown around the edges, flip & cook for another 2-3 minutes. This usually takes me 2-3 batches to complete.
- Remove from skillet & drain on paper towels. Serve while hot & crispy.
- I like them best w/out powdered sugar (which is optional after frying) & use these as a side dish to a warm, hearty soup but they're also good on they're own, as a snack food. Enjoy!
Nutrition Facts : Calories 257.5, Fat 4.3, SaturatedFat 1.1, Cholesterol 92.8, Sodium 979.5, Carbohydrate 48.6, Fiber 2.1, Sugar 8, Protein 8
QUICK AND EASY CORN FRITTERS
Steps:
- Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. 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 saute pan with 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 until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. 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 the scallions and serve them with sour cream or aioli for dipping.
EASY CORN FRITTERS
I haven't had these corn fritters in years, and made my mom's recipe tonight. They are super easy and really tasty. They basically taste like pancakes with corn in them. I think they would be a great way to sneak some veggies into your pickier eaters diet.
Provided by karen
Categories Corn
Time 20m
Yield 15 patties, 5 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
- While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
- Add thawed corn to batter and mix well.
- Heat oil in a large non-stick skillet on medium-high.
- Drop spoonfuls of batter into skillet. Brown on both sides.
- Drain on paper towels before serving.
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- Beat the eggs well. Gently fold in the Wattie’s Cream Style Corn, flour and baking powder. Season with salt and pepper.
- Heat oil in a frying pan and drop spoonfuls of the mixture into the pan. Cook until golden, turning halfway through.
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