Corn Fritters With Raspberry Mayonnaise Food

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.

QUICK AND EASY CORN FRITTERS

Steps:

• In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 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 sauté pan with vegetable 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 for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they're golden brown and cooked through. 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 scallions and serve them with sour cream or garlic aioli for dipping.

LOBSTER CORN FRITTERS

Steps:

• Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
• Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
• For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
• To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

CORN FRITTERS

Steps:

• In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg.
• Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.

CRISPY RICE CORN FRITTERS

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.

RASPBERRY FRITTERS

Steps:

• For the fritters: Combine the lukewarm milk, yeast and 1 teaspoon of the sugar in a large glass measuring cup and stir to dissolve. Let sit until the mixture looks foamy, about 10 minutes.
• Place the flour, salt, orange zest, nutmeg and the remainder of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix to combine.
• Combine the eggs and vanilla in a small bowl.
• Add the yeast mixture and egg mixture to the dry ingredients. Mix on low speed until the dough comes together, about 3 minutes. Stop and scrape the bowl at least twice. Gradually add the softened butter. Stop and scrape the bowl and mix on medium speed for 6 minutes.
• Spray a large bowl with nonstick baking spray. Place the dough in the greased bowl, cover and allow to proof in a warm place until it doubles in size, about 1 hour.
• Gently punch the dough down. Roll the dough out to a 12-by-18-inch rectangle on a floured surface. Spread the raspberry jam on top, spreading almost all the way to the edges. Sprinkle the fresh raspberries on half of the dough then fold the dough over. Cut the dough into 1/2-inch strips with a bench scraper, then cut the strips into 1/2-inch pieces in a crisscross pattern. Scoop up the pieces and rearrange them, then cut them again in a crisscross pattern.
• Flour your hands well and group the cut pieces into a log that is about 12 inches long and 3 inches wide. Generously flour 2 sheet pans. Cut the log into 12 pieces. Place the pieces on the floured sheet pans. Gently press each mound of dough into a flat round. Cover the pans with plastic wrap and allow the fritters to rise until puffy, 15 to 20 minutes (note that they should not double in size).
• For the glaze: Combine the confectioners' sugar and 3 tablespoons of the freeze-dried raspberries in a food processor and pulse until the raspberries are powdered. Transfer the mixture to a medium bowl. Add the milk and lemon juice. Whisk until incorporated. Set aside.
• Crush the remaining 2 tablespoons freeze-dried raspberries and set aside.
• When ready to fry, pour about 3 inches of oil into a medium Dutch oven or heavy pot and heat until it registers 350 degrees F on a deep-fry thermometer. Carefully and gently place 3 to 4 fritters in the oil. Fry until deeply browned, 1 to 2 minutes, flipping the fritters a couple of times so they cook evenly.
• Remove the fritters with a slotted spoon and place on a wire rack to drain. Continue to fry the fritters, making sure the oil remains at 350 degrees F.
• Dip each fritter into the glaze while it's still warm, coating the top and bottom. Place the dipped fritters on a wire rack to drain, then sprinkle with crushed freeze-dried raspberries. Allow the glaze to set before serving.

EASY CORN FRITTERS

Steps:

• Preheat oven to 200 degrees. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.
• Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.

CORN FRITTERS WITH RASPBERRY MAYONNAISE

Steps:

• Heat 2 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Beat pancake mix, milk, and egg together in a bowl; stir in corn and pepper until batter is smooth.
• Working in batches, drop batter by the rounded teaspoonful into hot oil and cook fritters until golden brown, 3 to 5 minutes. Transfer cooked fritters to a paper towel-lined plate to drain.
• Melt raspberry preserves in a saucepan over low heat; remove from heat and stir mayonnaise into preserves until smooth. Serve fritters with raspberry mayonnaise.