Corn Fritters Recipe 445 Food

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.

QUICK AND EASY CORN FRITTERS

Steps:

• Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. 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 saute pan with 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 until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. 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 the scallions and serve them with sour cream or aioli for dipping.

SATISFYING CORN FRITTERS

Steps:

• In a bowl, combine egg& milk.
• Stir in corn& oil.
• Combine flour, sugar, salt& baking powder; add to egg mixture; stir just until mixed.
• Drop from Tbsp.
• a few at a time into oil heated to 375 degrees.
• Fry until golden& cooked through, about 4-5 minutes.
• Drain in paper towels.
• Serve hot with warm maple syrup.

CORN FRITTERS

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.

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:

• In a large bowl, combine all the ingredients. Add enough bacon drippings or shortening to a cast iron skillet to make 1/4-inch fat. Drop mixture by the tablespoon into hot skillet and cook 1 minute on each side or until golden brown.

CORN FRITTERS

Steps:

• Combine flour, baking powder, and salt in medium bowl. Stir in eggs and milk just until flour mixture has all been moistened. Mixture should be lumpy. Fold in corn. Melt 1 teaspoon shortening in a large skillet over medium heat. Drop corn batter by tablespoonfuls into skillet and fry until brown on both sides and centers feel firm when gently pressed, about 5 to 7 minutes. Remove to platter and keep warm. Repeat until all batter has been used, adding shortening as needed. Serve with honey or syrup, if desired.

EASY SOUTHERN CORN FRITTERS

Steps:

• Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
• In a medium sized bowl combine the corn juice you've just measured and the eggs.
• Use a whisk to beat them smooth.
• Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
• Add the drained corn and mix again.
• Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
• When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
• After they have browned on both sides, transfer them to a plate to keep warm.
• Add more fat to the pan as necessary.
• This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
• I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!

CORN FRITTERS

Steps:

• Mix the dry ingredients, gradually adding the milk and well beaten egg.
• Beat thoroughly and then add the melted butter and corn.
• Drop by spoonfuls into hot deep fat and fry until well browned.
• Drain on brown paper.

CORN FRITTERS

Steps:

• Drain corn and discard liquid.
• Put eggs, salt and pepper in a bowl and beat.
• Add flour and baking powder, whisk until smooth.
• Add corn and cheese.
• Stir.
• Put butter and oil in frypan, Heat until bubbly over medium heat.
• Drop corn mixture in spoonful lots into frypan.
• When golden turn and cook other side.
• Drain on absorbent paper and serve.

EASY CORN FRITTERS

Steps:

• Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
• While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
• Add thawed corn to batter and mix well.
• Heat oil in a large non-stick skillet on medium-high.
• Drop spoonfuls of batter into skillet. Brown on both sides.
• Drain on paper towels before serving.

SWEETCORN FRITTERS

Steps:

• Mix the flour, baking powder, paprika and milk together in a large bowl. Mix in the egg, followed by the sweetcorn, chopped spring onions, chives, parsley, 1 tsp salt and some freshly ground black pepper.
• Heat a 1cm depth of oil in a frying pan over a medium heat until a small amount of the fritter mixture sizzles when dropped in. For larger fritters, drop 2 heaped tablespoons of the mixture into the pan at a time in a clockwise direction (this will help you remember the order they were added to the pan, so you can flip them at the right stage). For smaller fritters, do the same, but with 1 heaped tablespoon of mixture at a time.
• After 2 mins, flip the fritters over in the same order they were added to the pan. Cook for another 2 mins, continuing to turn every now and then to ensure both sides are evenly golden brown. When ready, the fritters should be darker brown with crispy pieces of corn at the edges - be careful, as some of the kernels may burst during the cooking process. Remove to a wire rack and pat away any excess oil using kitchen paper. Serve straightaway with a few strips of spring onion scattered over, if you like.