CHEDDAR CORN FRITTERS RECIPE BY TASTY
Here's what you need: flour, corn, shredded cheddar cheese, fresh chives, milk, eggs, salt, chili powder, oil
Provided by Merle O'Neal
Categories Snacks
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large bowl add the ingredients.
- Mix well.
- In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
- Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
- Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
- Serve with a dollop of sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
BLACK BEAN, CORN, AND CHEDDAR FRITTERS
Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 40m
Yield 15 fritters
Number Of Ingredients 17
Steps:
- Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
- Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
- Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
- In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
- Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
- Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
- Serve immediately with sour cream and salsa on the side.
Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9
JALAPEñO GARLIC CORN FRITTERS WITH CHIPOTLE AIOLI.
The best simple summer appetizer...everyone loves a corn fritter!
Provided by Tieghan Gerard
Time 25m
Number Of Ingredients 16
Steps:
- 1. In a large bowl, mix the flour, baking powder, cheddar, garlic, and a pinch each of salt and pepper. Add the milk and egg, mixing until just combined. Stir in the corn, jalapeños, and chives. 2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. 3. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fritters with aioli for dipping. ENJOY!
Nutrition Facts : Calories 253 kcal, ServingSize 1 serving
CORN FRITTERS
I have been making these for ever. I am posting this recipe because my daughter calls me at least once a month for this recipe. These are different than the usual recipes for corn fritters as the egg whites are beaten and folded into the batter, making the batter fluffy. These are very good. I usually serve these as a side with hot chicken wings. My 9 year old likes to take these to school for a snack.
Provided by melsmom
Categories Lunch/Snacks
Time 25m
Yield 20 Small Fritters
Number Of Ingredients 10
Steps:
- Mix first seven ingredients together until smooth.
- Fold in stiffly beaten egg whites and cream corn.
- Heat vegetable oil to 375°F.
- Use 1 tablespoon of batter per fritter and drop into hot oil.
- As they rise to the top and turn golden brown, turn them over.
- Drain on paper towels.
- Serve hot or cold.
Nutrition Facts : Calories 347.3, Fat 33.3, SaturatedFat 4.4, Cholesterol 19.1, Sodium 214.4, Carbohydrate 11.5, Fiber 0.5, Sugar 1.3, Protein 2
CHEDDAR CHEESE CORN FRITTERS
These fritters are especially delicious with the juice from a pork or beef roast, but just as good a side dish to any meal. If desired, they can be made without the grated cheese. This recipe makes alot of fritters, but they freeze excellent, although I doubt if there will be any leftovers, these are so delicious! Cooking time is for each fritter, and is only approximate, it depends on the size of the fritters.
Provided by Kittencalrecipezazz
Categories Cheese
Time 16m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the flour, baking powder, salt, cayenne, black pepper and sugar.
- In a small bowl, whisk the eggs, add in the milk and melted butter; add to the flour and whisk until well combined.
- Add in the grated cheese and the corn niblets; mix to combine with a wooden spoon.
- Heat oil a heavy-bottomed skillet.
- Drop batter by tablespoonfuls onto hot oil; fry until light golden brown on both sides.
- Remove to a paper towel.
- **NOTE** if desired, finely chopped red or green bell pepper may be added to the batter.
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- Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. (You should have about 3 cups of kernels.)
- Transfer the kernels and milk to a large bowl. Add the eggs. Add the scallions, cilantro, or other herbs, cheese, corn kernels and, and the flour. Season with at least 1/2 teaspoon kosher salt and pepper to taste. Use your hands to mix everything together very well. Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, sprinkle some more flour into the bowl. Mix well, and test again—batter will not hold together the way a meatball will; it will be kind of pasty, and the only way to know if it’s ready for frying is to make a test fritter.
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Lightly oil your hands. When the oil in the pan begins shimmering, pinch a golfball-sized amount of batter out of the bowl and carefully drop it into the oil. Reduce the heat to medium. The mound of batter will look pyramidal or gumdrop-like in shape. Gently flatten with a spatula or a fork. After about a minute, check the underside to ensure it is lightly browned. Flip the fritter, and cook for 1 to 2 minutes more or until evenly golden. Transfer to a paper towel-lined plate, season with sea salt, and let cool briefly. Taste. If fritter needs more salt or pepper, add more to the bowl. If the fritter did not stay together at all, sprinkle in some more flour. Mix well.
- When fritter batter is cooperating, fry up the remaining batter in the same manner as the tester fritter, adding a thin layer of oil to the pan with each batch. Warning: Please be careful while frying. Keep your heat at medium to medium-high and beware of exploding corn kernels—every so often, one comes flying out of the pan—and splattering oil. If you have one of those spatter guards, use it.
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