BERNICE HERB'S CORN FRITTERS
Although these are called fritters, they more closely resemble pancakes. Can be prepared in 45 minutes or less.
Yield Makes 2-3 side dish servings
Number Of Ingredients 9
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.
4-HERB CORN FRITTERS
From Reader's Digest Attack Diabetes with Food, April 2005-slightly altered. Corn has enough natural sweetness that you won't notice the lack of processed sugar in this recipe. Serve for breakfast or for dinner!
Provided by COOKGIRl
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance.
- Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs.
- Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter.
- Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well.
- Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding.
- Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary.
- Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary.
- Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side.
- If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.
Nutrition Facts : Calories 252.6, Fat 10, SaturatedFat 3.2, Cholesterol 118, Sodium 174.5, Carbohydrate 33.5, Fiber 2.8, Sugar 3.8, Protein 10.7
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