Corn Coconut Fritters Food

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

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

VIETNAMESE CORN AND COCONUT FRITTERS CHA BAP RAN

Steps:

• Fritter:.
• Place corn in a chopper and pulse 10 to 12 times. Remember to scrape down the sides midway with silcon spatula. You should be able to pinch together between fingers.
• Mix in a bowl with other ingredients for fritter except oil.
• Dipping sauce:
• In a small bowl mix the sauce ingredients and dissolve the sugar. Taste and add more sugar and/or water to decrease heat of sauce.
• Set aside.
• Preparing:.
• Use a wok or heavy skillet. Pour oil in to one inch depth. Heat the oil to 350F on a deep fry thermometer. Test if needed by dropping in a bit of batter. It should immediately cause bubbling and float to the top in 5 seconds.
• When ready drop by tsp of batter into oil. They will sink, be surrounded by bubbles and rise to the top within seconds. You may put as many as you like in without crowding the surface once they float. They should become golden brown. Turn once. Use paper towels to blot gently and let drain on towels. If they deflate? You pulled them too soon. Add more time. You want them to hold the shape and be slightly crispy. Watch your temp it needs to stay at 350F.
• Serve with sauce.
• NOTES
• Use fresh sweet corn if possible. If it is not in season use frozen.
• Note for those interested in removing egg, it won't work with powdered subs. The egg is to hold it together. Untried with tofu as sub for egg. Use at own risk.

THAI CORN FRITTERS

Steps:

• In a large mixing bowl, combine the corn, cilantro, green onion, egg, coconut milk, ginger, garlic chili paste, and curry paste. Stir just unitl combined.
• To the bowl, add the flour, salt, pepper, and baking powder. Stir to combine.
• Heat 1 tbsp of coconut oil in a large skillet over medium heat. once hot, ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
• Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip - Use a thin spatula, such as a fish spatula, to flip the corn friters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
• Repeat with the remaining corn mixture, adding additional coconut oil to the pan as neded.
• Serve immediately with optional dipping sauce.

EASY VEGAN SWEETCORN AND COURGETTE (ZUCCHINI) FRITTERS

Steps:

• Gently warm half teaspoon of rapeseed oil in a frying pan and lightly sauté the courgette, red onion, garlic, ground coriander and chilli until fragrant and starting to soften.
• Place the corn (drained), coconut, ground almonds, chopped coriander and spring onions in a bowl.
• Add the sauteed mixture to the bowl, stir well and add the salt.
• Sprinkle the gram flour (or flour of your choice) over the mixture and gently mix in.
• Refrigerate for at least an hour. This mixture is sticky and needs to chill before you can mold into fritters. It also allows all the flavours to just hang out in the bowl and mingle and develop.
• Heat 2 tbsp vegetable oil in a frying pan until a small drop of the batter starts to sizzle.
• Dusting your hands with a little more flour, gently mold the mixture into patties, dropping them into oil as you make them.
• Fry for about 3 minutes on each side, or until golden brown. You may find it easier to drop spoonfuls of the mixture straight into the frying pan if you find your mixture is too sticky to work with.
• Serve with a salad, some lime wedges and some Sriracha or sweet chilli dipping sauce.

EXTRA CRISPY CORN FRITTERS

Steps:

• Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
• Place flour, cornflour and baking soda in a bowl, mix to combine.
• Add egg and milk, mix until incorporated (batter will be lumpy and thick).
• Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
• Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
• Spray the underside of a spatula with oil (so batter won't stick when you flatten).
• Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don't crowd the skillet.
• Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 - 3 minutes.
• Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
• Serve with sauce of choice for dunking!

CORN & COCONUT FRITTERS

Steps:

• First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
• Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
• Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
• Serve hot with dipping sauce.