Bernice Herbs Corn Fritters Food

BERNICE HERB'S CORN FRITTERS

Steps:

• In a heavy skillet cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.
• Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
• In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with bacon and syrup or tomatoes.

CORN AND POLENTA FRITTERS

Steps:

• Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
• Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
• Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.

CORN FRITTERS WITH CRISPY BACON, ROASTED TOMATOES & AVOCADO

Steps:

• Tomatoes& Bacon.
• Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking).
• Corn Fritters.
• Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
• Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
• Avocado salsa.
• Place all the ingredients in a bowl and stir very gently to combine. Season well.
• To serve.
• Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
• YUM!

CORN BALL FRITTERS

Steps:

• Heat deep fryer to 375°F.
• Stir all ingredients together.
• If too thin, add more flour.
• If too thick, add a little more milk.
• You want mixture to be the consistency of a thin dough.
• Drop by teaspoonfuls in hot oil.
• Cook until golden brown on all sides.
• Remove from oil to paper towels to drain.
• Sprinkle with salt to desired taste. Chicken bouillon cube can be omitted if chicken flavor is not desired or beef bouillon cube can be substituted.
• Just dissolve cube first. For spicy cornball fritters, add 1/4 cup of diced jalapeno peppers.