CORN FRITTERS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
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.
ANDOUILLE SAUSAGE CORN FRITTERS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 23m
Yield about 8 fritters
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
- In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.
CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD
Categories Leafy Green Tomato Vegetable Appetizer Fry Vegetarian Cornmeal Corn Arugula Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 23
Steps:
- Prepare tomatoes:
- Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
- Make fritters while tomatoes cool:
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
- Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
- Prepare arugula:
- Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
- Divide arugula, fritters, and tomatoes among 8 small plates.
CORN AND MARIGOLD FRITTERS(ANGOLA)
This is an excellent supper dish from Angola, Africa, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. From wiki recipes.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 2-4
Number Of Ingredients 9
Steps:
- Put the sweetcorn in a bowl and pour over the cream.
- Sift in the flour and baking powder soda and season to taste with onion powder(if using), salt and pepper.
- Stir in the marigold petals.
- Set a large, heavy frying pan over high heat and pour in the oil.
- Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once.
- Press the mixture flat with a spatula to give a lacy effect at the edges.
- Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary.
- Serve hot.
Nutrition Facts : Calories 235.4, Fat 18.6, SaturatedFat 7.9, Cholesterol 41.1, Sodium 311.8, Carbohydrate 17.3, Fiber 1.4, Sugar 2.2, Protein 2.9
CORN FRITTERS CANADIAN STYLE
These lunchtime treats were a favorite for us when we were kids. A wonderful alternative to traditional deep-fried Southern-style fritters.
Provided by SEAN BICKFORD
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
- Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 59.1 g, Cholesterol 33.3 mg, Fat 3.3 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 936.6 mg, Sugar 5.5 g
MARINA'S GOLDEN CORN FRITTERS
Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 fritters.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, baking powder, parsley and salt. In another bowl, whisk eggs, milk, melted butter and onion until blended. Add to dry ingredients, stirring just until moistened. Fold in corn., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 162 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 327mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CORN FRITTERS WITH SCALLIONS
A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.
Provided by COOKGIRl
Categories Grains
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl combine the cornmeal, flour, baking powder, salt, pepper and nutmeg.
- In a large bowl beat the egg. Stir in the milk and reserved corn liquid (or water).
- Stir in the dry ingredients and blend well.
- Stir in the corn (if using frozen corn, defrost first) and green onions. For best results, refrigerate batter for 30 minutes.
- In a large pan heat some oil until it bubbles when a small amount of batter is dropped inches.
- Dip a utensil into the hot oil to coat and then measure out 1 rounded tablespoon of the cornmeal batter into the pan.
- Cook fritters until golden on one side then turn over and cook until golden on other side.
- Remove fritters from the pan, drain on paper towels and transfer to warming platter.
- Serve warm with garnish of green onion slices and red pepper flakes if desired. Season with salt and pepper if necessary.
- Yield: I eat these too fast to remember how many fritters the recipe yields! Also, be sure your cornmeal is fresh.
Nutrition Facts : Calories 282.5, Fat 4.2, SaturatedFat 1.4, Cholesterol 57.1, Sodium 142.8, Carbohydrate 54.4, Fiber 4.2, Sugar 1.9, Protein 9
CORNMEAL FRITTERS
These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 fritters (6 servings)
Number Of Ingredients 7
Steps:
- In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
- In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.
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