Chile Sweet Corn Fritters Food

CORN FRITTERS

Steps:

• Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
• Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
• Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.

CORN FRITTERS

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

CORN FRITTERS WITH CHILE CORN PUREE

Steps:

• PUREE:.
• In a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn.
• Return to boil; cover and cook until tender, about 3 minutes.
• Drain; cool slightly.
• In a food processor, puree corn with the yellow pepper.
• In the same skillet heat olive oil; add onion, chopped chile, and garlic; cook over medium heat until onions are tender.
• Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally.
• Add the parsley and cumin; season with salt and pepper to taste
• Cover and set aside.
• FRITTERS:.
• Place 2 cups corn in a bowl; lightly crush with a potato masher.
• Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened.
• In a deep-fat fryer or large saucepan heat 2 inches of oil to 375°F
• Drop scant 1/4 cup dough, a few at a time, into hot oil.**
• Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through.
• Drain on paper towels; keep warm.
• TO SERVE:.
• Place puree on 4 plates; arrange fritters evenly atop.
• Garnish with cilantro and whole peppers, if desired.
• Serve warm.
• **NOTE : Corn may pop and cause oil to spatter; watch carefully while frying these fritters.

CHICKEN AND SWEETCORN FRITTERS

Steps:

• Heat oven to 160c.
• Place chicken, corn, capsicum and spinach in a large bowl.
• Stir in the flour and eggs and season with salt and pepper. Mix well.
• Heat half the oil in a large non-stick frying pan.
• Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
• Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
• Add additional oil to pan as needed.
• Serve with a salad of mixed leaves, tomato and cucumber.