CORN FRITTERS
It's a side dish, it's a party appetizer, it's brunch; it's Corn Fritters! Each bite will burst with fresh corn kernels. Crispy on the outside, warm and soft on the inside, these fritters put a smile on anyone's face.
Provided by Joanna Cismaru
Categories Appetizer Side Dish Snack
Time 30m
Number Of Ingredients 10
Steps:
- Dry ingredients: Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl. Add the corn and stir to coat in the flour mixture.
- Batter: Mix the cream and eggs together, then pour into the mixing bowl. Stir everything together until a wet batter forms. It should be a thick batter. See recipe notes.
- Fry: Add enough vegetable oil to fully coat the bottom of your skillet. You'll have to do this in batches. Drop 2-4 quarter cup portions of batter, as many as your skillet can handle, and cook for 2-3 minutes over medium heat or until the bottom turns golden brown. Flip and cook for another 2-3 minutes. Adjust the heat as necessary. Repeat with remaining batter.
- Serve: Serve sprinkled with chives and a dollop with sour cream.
Nutrition Facts : ServingSize 1 fritter, Calories 130 kcal, Carbohydrate 17 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 153 mg, Fiber 1 g, Sugar 2 g
CORN FRITTERS
Steps:
- Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!
CORN FRITTERS WITH CHIVES
I usually deep fry my corn fritters, decided to try out the pancake version of cooking them and they turned out great!
Provided by Pasider
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking soda, salt and pepper together.
- In a seperate bowl add all eggs and lightly beat.
- Combine dry and wet ingredients together and mix until you have a pancake mix consistency.
- Add corn and stir until blended.
- Add chopped chives and blend.
- Preheat girdle to 350 degrees F.
- Drop mixture by tablespoons fills onto pre-heated girdle. Cook on one side for 4 - 5 minutes or until golden then flip to do the other side for 4 - 5 minutes.
- Turn heat down to 200 and flip again for 1 minute on each side.
Nutrition Facts : Calories 112.9, Fat 2.5, SaturatedFat 0.7, Cholesterol 84.6, Sodium 637.9, Carbohydrate 18.7, Fiber 1.4, Sugar 0.2, Protein 5.1
CRISPY RICE CORN FRITTERS
For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip
Number Of Ingredients 22
Steps:
- In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
- Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
- Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
- In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.
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
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- Prepare the corn by husking and removing the silk from the cob. Rinse under water before cutting. Cut the corn off the cob by standing it upright and then by slicing the blade down the side. Next, milk the corn by scraping the cut cob with the side of your knife to remove the milky juices.
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- In a frying pan heat the oil over medium heat. Measure 1/8 C of batter into the pan for each fritter. Cook 2-3 minutes and then flip once the bottom of the fritter starts turning golden-brown. Cook for another 3 minutes until both sides are golden-brown.
- Gently place the cooked fritters on a paper towel lined plate to soak up any excess oil. Continue to do this, working in batches, until all of the batter is used.
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