Cheesy Corn Fritters Food

QUICK AND EASY CORN FRITTERS

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.

AIR FRYER CHEESY CORN FRITTERS

Steps:

• Preheat air fryer to 375 degrees.
• Mix together all fritter ingredients in a mixing bowl. Make sure it is well combined but don't overmix. If the mixture is too dry, add additional mayonnaise or sour cream. If it is too wet, add a little bit of flour at a time. You should have a sticky consistency.
• Using either a tablespoon or a cookie scoop to form tablespoon sized balls of mixture. Flatten with the palm of your hand into a disc. Place in hot air fryer and cook for 8 minutes, flipping at the 4 minute mark.
• Serve immediately with desired dipping sauce.

TURKEY GREEN BEAN CHILI WITH CHEESY CORN FRITTERS

Steps:

• Chili:
• Heat oil in large saucepan over medium heat. Cook onion, bell pepper, and garlic about 5 minutes or until vegetables are tender-crisp. Stir in turkey, tomatoes, water, and cumin. Bring to a boil; reduce heat. Simmer, uncovered,15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.
• Cheesy Corn Fritters:
• Combine muffin mix, egg, milk, corn, and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons batter into hot skillet. Cook 4 minutes or until golden brown, turning once.*
• *Note: Keep cooked fritters warm in a 200°F oven while cooking the remaining fritters.

CHEESY CORN FRITTERS

Steps:

• Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
• Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.

CHEESY CORN FRITTERS WITH CORIANDER SAUCE

Steps:

• In a large bowl, combine fresh corn, cheddar, egg, green onion, paprika, onion powder, fresh coriander and salt. Mix well. Add baking powder and flour. Mix again. Add milk and combine.
• Prepare the coriander sauce. Add all the ingredients to a food processor and season well. Blend for a few minutes and scrape the edges with a spatula a few times. We want to get a creamy green sauce.
• In a large pan on medium high heat, add a decent amount of vegetable oil (about ¼ - ½ inch width). When the oil is hot, use an ice cream spoon or regular spoon and form 5 fritters in the pan (half of the batter). Cook each side of the fritter for 2 minutes. Remove from the pan and transfer to a plate with a paper towel. Sprinkle sea salt on each fritter while they are still hot. Repeat the cooking process with the rest of the batter (to create 5 more fritters).
• Serve the fritters with the coriander sauce.

CHEESY CORN AND LEEK FRITTERS

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir leeks until slightly browned, about 5 minutes.
• Stir beer, milk, butter, and egg together in a bowl. Whisk whole wheat flour, all-purpose flour, baking powder, salt, sugar, black pepper, basil, and thyme into beer mixture until batter is smooth. Fold corn, Cheddar cheese, and leeks into batter.
• Heat about 2 tablespoons vegetable oil in a large pan over medium heat. Drop large spoonfuls batter into the hot oil and fry until golden, 3 to 5 minutes. Add 2 more tablespoons oil to skillet and flip fritters; fry until other side is golden, 3 to 5 minutes. Remove fritters with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter and oil.

CHEESY CORN FRITTERS

Steps:

• Carefully lice corn kernels from the cobs and set aside.
• Then, in a med bowl, whisk together cornmeal, flour, salt and baking soda.
• Add cheddar cheese and stir, then mix in corn and green onions.
• In a separate small bowl, combine egg and milk and whisk until frothy.
• Add to corn mixture and combine well.
• Heat oil in a large frying pan over med heat.
• To form patties, scoop 1/4 of batter at a time and place in hot pan.
• Flatten patties slightly with the back of spatula.
• Fry 5-6 minutes, turning half way through, until patties are golden brown on each side.