FRESH CORN FRITTERS (SOUTHEAST ASIA)
This recipe has been slightly tweaked, but the original was from the 2005 cookbook, The Best Recpes in the World. It's here to help fill out my Asian recipes cookbook for the ZWT6.
Provided by Sydney Mike
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.
- In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing for a minute or until quite smooth, stopping the machine to scrape down the sides if necessary.
- Combine this puree with the whole corn kernels, egg, flour, spices, cilantro & season with salt & pepper. The mixture should hold together when you clump it, but if it doesn't add a little more flour.
- Put at least 2 inches of oil in a deep saucepan or skillet & heat over medium-high heat to 350 degrees F or until a pinch of flour dropped into it sizzles.
- Use a spoon or your hands to form the batter into golf-ball-size (or smaller) fritters, & gently slide them into the oil. Fry about 4 minutes or until golden brown, turning once.
- Serve & ENJOY!
Nutrition Facts : Calories 117.8, Fat 2, SaturatedFat 0.5, Cholesterol 31, Sodium 50.6, Carbohydrate 22.7, Fiber 2, Sugar 5, Protein 4.8
CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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
Blue-Ribbon Fare; July-August 2006. Suellen Calhoun charmed the judges with her to ode to summer corn. They loved the crisp fritters with the chunky herbed corn and sweet pepper puree. Country Home Magazine. Times are sketchy - some people may opt to use frozen corn or canned.
Provided by Manami
Categories Chicken
Time 1h15m
Yield 16 fritters, 4-6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 569.2, Fat 20.1, SaturatedFat 6.7, Cholesterol 98.7, Sodium 806.3, Carbohydrate 80.1, Fiber 7.4, Sugar 8.2, Protein 23.3
CHILE SWEET CORN FRITTERS
These easy fritters celebrate the flavors of summer and can be made all year round using frozen sweet corn. They are perfect for the whole family. I like to add a little fresh chile heat to mine, but when I am making them for kids, I simply leave it out.
Provided by Food Network
Time 35m
Yield 12 fritters
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
- Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
- Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
- Serve with the warmed sweet chili sauce for dipping.
CORN FRITTERS WITH SWEET CHILI SAUCE
If you like savoury potato pancakes, latkes, etc. you'll love this one! Goes well as a lunch, casual dinner or even appetizer. We ate the leftovers for breakfast :-) This recipe comes from my new favorite cookbook "Bill's Food" by Bill Granger - an Aussie chef.
Provided by ajaneck
Categories Corn
Time 30m
Yield 24 Fritters
Number Of Ingredients 17
Steps:
- Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
- Add the egg, lemon juice and 1/2 c.
- water and beat to a smooth batter.
- Add the corn, spring onion and chopped cilantro and stir to combine.
- Heat the oil in a large non-stick frying pan over med to hi heat.
- When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
- Cook about 2 to 3 min, or until golden brown, then flip.
- Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
- Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
- Remove from the heat and allow to cool and serve with the fritters.
Nutrition Facts : Calories 85.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 8.8, Sodium 250.6, Carbohydrate 14.7, Fiber 0.7, Sugar 6.7, Protein 1.3
SWEETCORN FRITTERS
Make the most of sweetcorn with these crisp fritters. Enjoy them for brunch, lunch or as a side dish
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish, Snack
Time 30m
Yield Makes 18 or 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 88 calories, Fat 4 grams fat, SaturatedFat 0.6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
THE BEST FRESH CORN FRITTERS
These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too.
Provided by MarraMamba
Categories Sauces
Time 1h
Yield 26 small fritters
Number Of Ingredients 17
Steps:
- Salsa:.
- Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
- In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt-it needn't be perfectly smooth.
- In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
- Fritters:.
- In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
- Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
- Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.
CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE
Make these moreish fritters as a starter or light main course, with a delicious avocado purée - you can also serve them with guacamole or chipotle aioli
Provided by Diana Henry
Categories Dinner, Lunch, Side dish, Starter
Time 40m
Yield Makes 12 fritters (serves 4 as a light main, 6 as a starter)
Number Of Ingredients 19
Steps:
- Prepare the avocado just before you want to cook the cakes, as it discolours if it sits too long. Halve and stone the avocados and scoop out the flesh. Mash with all the other ingredients until smooth. Taste for seasoning (you may want to add a little more vinegar). Cover and set aside.
- For the fritters, put the cornmeal, flour, half the sweetcorn, the eggs, milk, butter and baking powder in a food processor and, using the pulse button, blitz together. Season and stir in the rest of the corn, the chipotle paste, chilli, spring onions and the prawns by hand.
- Heat some oil in a large frying pan and, once it is hot but not smoking, spoon dollops of the corn-cake batter into the pan. You are aiming to make cakes about 10cm in diameter. If you use a large pan, you should be able to cook four fritters at the same time. When each cake has set underneath and you can see bubbles on the surface, flip it over and cook until golden. Lift each cake out onto a double layer of kitchen paper. You can keep the cakes warm on a baking sheet (in a single layer) in a low oven while you cook the rest. Add more oil as you need it. Serve the cakes with the avocado purée, some soured cream and wedges of lime.
Nutrition Facts : Calories 576 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
SWEETCORN FRITTERS WITH CHIPOTLE COD
Rustle up some sweetcorn fritters to enjoy with cod in a spicy tomato sauce for a speedy midweek meal. It's ready in just 20 minutes
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
- Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
- Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
- Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
- Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.
Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 0.9 milligram of sodium
More about "corn fritters with chile corn puree food"
CHILLI CORN FRITTERS | FOOD IN A MINUTE
From foodinaminute.co.nz
5/5 (14)หน่วยบริโภค 12อาหาร Mexicanประเภท Popular Collections
- 1. Sift the flour, baking powder, cumin or coriander, salt and pepper into a bowl and make a well in the centre.
- 2. Mix together the eggs, Wattie's Bit On The Side Sweet Chilli Sauce, water, Wattie's frozen Supersweet Corn and coriander or parsley and stir into the flour gently.
- 3. Heat a knob of butter in the frying pan and when hot cook about 2-3 tablespoons of the mixture at a time. Once the bubbles form on the top of the corn cake, flip and cook the other side for a further 2 minutes or until cooked and tender.
HATCH CHILE AND CORN FRITTERS - A COMMUNAL TABLE
From acommunaltable.com
3.8/5 (24)เวลารวม 30 น.หน่วยบริโภค 4แคลอรี่ 502 ต่อหน่วยบริโภค
- Place corn kernels in the bowl of a food processor and process until coursely chopped. Transfer to a large bowl and add the eggs, chiles, onions and cheese. Stir until thoroughly combined. Add the flour, cornmeal, Old Bay and salt. Stir until incorporated.
- In a large skillet, heat the oil over medium high heat. When the oil is hot (it should be shimmering) add a tablespoon of the batter and slightly flatter it out. Add 3 or 4 more tablespoons to the pan, making sure that the fitters don't touch. Cook for 3 - 4 minutes until the fritters are golden brown at the edges. Carefully flip them over and cook on the other side. Carefully remove them from the pan and drain on a paper towel lined rack.
EASY CORN FRITTERS RECIPE - HOW TO MAKE CORN FRITTERS - THE …
From thepioneerwoman.com
VERY CRISPY CORN FRITTERS | RECIPETIN EATS
From recipetineats.com
CORN FRITTERS (CRISPY!) - FIT FOODIE FINDS
From fitfoodiefinds.com
THESE CORN FRITTERS ARE THE PERFECT APPETIZER FOR ANY OCCASSION
From mentalfloss.com
FRESH SWEET CORN FRITTERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE AND EASY CORN FRITTERS RECIPE - SERIOUS EATS
From seriouseats.com
GREEN CHILE CORN FRITTERS - MAEBELLS
From maebells.com
CORN FRITTERS WITH SWEET CHILE SAUCE RECIPE - LOS …
From latimes.com
SWEETCORN FRITTER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SOUTHERN FRIED CORN FRITTERS - A SOUTHERN SOUL
From asouthernsoul.com
CRISPY CORN FRITTERS RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
THE BEST FRESH CORN FRITTERS - HOUSE OF NASH EATS
From houseofnasheats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love