BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA
These are the legendary Bill Granger Corn Fritters with Avocado Salsa. The extra step that makes these corn fritters really special is blending some of the corn and cilantro (coriander) into the batter - it makes the whole fritter truly taste of corn, rather than just bursts of it when you bite into kernels. This recipe makes 12 fritters and serves 4.
Provided by Nagi | RecipeTin Eats
Categories Breakfast Brunch Fritters
Time 25m
Number Of Ingredients 17
Steps:
- Turn on the oven to very low - just to keep the fritters warm.
- Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
- Stir through remaining corn, flour and baking powder until just combined.
- Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
- When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1 1/2 minutes each side, or until golden.
- Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
- To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
Nutrition Facts : ServingSize 309 g, Calories 451 kcal, Carbohydrate 55.8 g, Protein 10.7 g, Fat 23.7 g, SaturatedFat 4.4 g, Cholesterol 82 mg, Sodium 743 mg, Fiber 8.2 g, Sugar 6.4 g
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
ZUCCHINI CORN FRITTERS
Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.
Provided by Danni Hughes
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 19m
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
- In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
- Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 15 g, Cholesterol 26.3 mg, Fat 8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 5.2 g
CORN FRITTERS WITH SALSA
Categories Dairy Tomato Vegetable Appetizer Brunch Side Fry Vegetarian Lunch Corn Summer Jalapeño Hominy/Cornmeal/Masa Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 (brunch or lunch main course) servings
Number Of Ingredients 15
Steps:
- Make salsa:
- Stir together all salsa ingredients and season with salt.
- Make fritters:
- Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
- Serve fritters with salsa.
CORN FRITTERS WITH SPICY ZUCCHINI SALSA
Provided by Andrea Bemis
Categories Tomato Appetizer Side Bake Vegetarian Lunch Corn Zucchini Fall Summer Healthy Cilantro Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.
EXTRA CRISPY CORN FRITTERS
Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn - just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.
Provided by Nagi
Categories Breakfast Mains Starter
Number Of Ingredients 13
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!
Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 135 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
VEGETABLE FRITTERS WITH CORN SALSA (CAN BE GLUTEN-FREE)
An easy zucchini, carrot and onion vegetarian pancake style of fritter, served with some bottled tomato based salsa, a vege salsa and a dob of sour cream. These fritters make a great vegetarian lunch or dinner and make for a good budget stretcher too. Seems like a lot of ingredients, but you can prepare the salad ingredients while you are chopping the vege for the fritters. This recipe was created for Dining on A $ Competition 2011- using competition ingredients of zucchini, purple onion, cumin, egg and bottled salsa. THis recipe can be made gluten-free by using a blended gluten-free all-purpose flour and gluten-free baking powder (My photos posted to this recipe were gluten-free fritters)
Provided by Jubes
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
- Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
- Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
- Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
- Stir the flour into the vegetable mixture.
- Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
- Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
- Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
- Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
- While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
- To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.
VEGAN CORN FRITTERS
These Vegan Corn Fritters are packed with flavor and can be enjoyed as an appetizer, side dish or snack.
Provided by Melissa Huggins
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- Prepare a paper towel-lined plate or tray and set aside.
- To a large bowl, add the flour, cornmeal, garlic, baking powder, salt and pepper. Whisk to combine well.
- Add the milk and whisk until combined. The batter should be thick, but if looks dry, add a few teaspoons of milk or oil to moisten.
- Add the corn, bell pepper and green onions. Fold with a spatula to combine.
- Heat up a Large Non-Stick Skillet over medium heat for 1-2 minutes. When hot, drizzle oil on the bottom of the pan to coat.
- Using a Large Cookie Scoop (or 1/4 measuring cup filled 3/4 the way), scoop about 3 tablespoons of batter out and into the pan (you should hear the batter sizzle). Gently press down the mound to flatten. Repeat in a clockwise pattern until you run out of room. Don't crowd the pan or they won't crisp well.
- Cook fritters for 2-4 minutes or until golden brown. Using a spatula, check under the first fritter you placed to see if it's ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
- Place fritters on paper towel-lined plate to absorb excess oil. Repeat method until all batter is gone. Serve with dip and enjoy!
Nutrition Facts : ServingSize 2 fritters, Calories 143 kcal, Carbohydrate 30 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 3 g, Sugar 3 g
COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA
Steps:
- In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
- Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
- Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
- In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
- Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.
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 TOMATO AND AVOCADO SALSA
This corn fritters recipe is always a hit, especially when paired with bacon and a tangy tomato and avocado salsa.
Provided by Coles
Categories dinner,savoury,main-meal,brunch,lunch
Number Of Ingredients 10
Steps:
- Combine creamed corn, corn kernels and egg in a large bowl. Add flour and stir to combine. Stir in the milk. Season.
- Heat 1 tsp of the oil in a large non-stick frying pan over medium-low heat. Spoon three 1/4-cup portions of mixture into the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for a further 2 mins or until golden and cooked through. Transfer to a plate. Cover with foil. Repeat, in 3 more batches, with remaining oil and mixture.
- Increase heat to high. Cook the bacon in the pan for 2 mins each side or until crisp. Transfer to a plate lined with paper towel.
- Combine the tomato, avocado and lime juice in a small bowl. Season.
- Divide the fritters and bacon among serving plates. Top with the tomato mixture. Season with pepper.
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.
ZUCCHINI & CORN FRITTERS WITH SALSA
Time 34m
Yield About 24 fritters
Number Of Ingredients 11
Steps:
- Preheat a deep fryer to 350˚F. Preheat the oven to 200˚F. Set a baking rack over a baking sheet. Beat the egg and buttermilk in a medium bowl until well blended. In a second bowl, combine flour, baking powder, salt and cayenne. Stir in the zucchini, corn and cilantro (or green onion). Add the flour mixture into the egg mixture and mix to create a thick batter. Working in batches, carefully drop heaping tablespoonfuls of the batter into the oil. Deep-fry until golden, 3 to 4 minutes. Using a slotted spoon, transfer the cooked fritters to the baking rack and keep warm in the oven until all the fritters are cooked. When all are cooked, arrange the fritters on a platter and serve with a bowl of the salsa alongside. Note: When the kernels are removed with a sharp knife, 1 medium cob of corn should yield the amount required for this recipe. BC made SalsaMan salsa is available in our Deli Department.
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- Add the cornmeal, flour, baking powder, salt and pepper to a large bowl. Whisk to combine. Add in the egg, milk, corn kernels and green onions and mix until combined and a nice and thick batter forms.
- Set a large skillet over medium heat. Add in 2 tablespoons of the olive oil. When hot, scoop about ¼ cup of the batter (I use my muffin-sized dough scoop) and drop into the pan (dropping in as many scoops as will fit). Use a spatula to flatten the tops slightly. Cook for about 2 to 3 minutes per side, until golden brown and crispy on the outside.
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