Corn Hash Fritters Food

CORNED BEEF HASH PATTIES

Steps:

• Combine all ingredients (besides the oil) in a large bowl and mix together.
• Grab a small handful of the mixture (about 1/4-1/3 a cup) and form into flat patties.
• Place the patties on a platter and cover with plastic wrap. Refrigerate for at least one hour so they have time to firm-up.
• After an hour, take the patties out of the fridge and heat a large fry pan over medium-low heat.
• Add 2 tbsp of oil to the pan and add the patties. Cook for 5 minutes on each side or until the patties are golden brown. Be careful not to flip the patties too many times since they're delicate and can break apart.
• Continue this method until all the patties are cooked. Before serving, add a sprinkle of salt and top with whatever toppings your heart desires.

CORN FRITTERS

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.

CORNED BEEF HASH FRITTERS

Steps:

• 1. Heat oil in a large skillet over medium heat.
• 2. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with pepper.
• 3. Form into four patties. Fry patties in the skillet over medium-high heat until golden brown and slightly crispy on both sides.

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.