Crispy Corn Fritters Food

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.

EXTRA CRISPY CORN FRITTERS

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!

CRISPY CORN FRITTERS

Steps:

• Sift the corn flour, flour, BP, salt coriander and cumin in a med. bowl.
• Set aside.
• In another med. bowl, mix egg, lemon juice and water.
• Add in the flour mixture til smooth.
• Add corn, green onions, and chopped cilantro to mix well.
• Heat oil in a frying pan over med. high heat.
• When hot, divide mixture into four and carefully slip into the oil.
• Cook 2-3 minute and turn for another 2-3 minute until golden brown.
• Drain on paper towels and serve with sweet chili sauce.

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.

CRISPY CORN FRITTERS WITH TOMATO SALAD

Steps:

• In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
• In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.

CRISPY CORN FRITTERS

Steps:

• On a large plate, using the coarse holes of a box grater, grate 5 ears of corn with swift downward strokes (to avoid the fiber from the cob). Be sure to catch all the milk. Measure the corn mixture, and if necessary continue with the last ear to make exactly 1 cup corn. Transfer it to a medium bowl.
• Separate the eggs over a small bowl, allowing the whites to fall into the bowl and adding the yolks to the corn. With a fork, combine the yolks, corn, and 1/2 teaspoon salt. Sift the flour, baking powder, and cayenne directly onto the corn mixture and mix to combine.
• Pour 2 inches of oil into a large, deep skillet, making sure that the oil does not fill the pan more than halfway, and heat over low heat. Meanwhile, beat the egg whites to soft peaks and gently fold them into the corn mixture. Raise the heat under the skillet to medium, and heat until the oil reaches 350°F on a deep-fat thermometer.
• Working with two small tablespoons, carefully lay about 10 dollops of batter into the hot oil-fewer if they begin to crowd the pan. Fry for 2 to 3 minutes, until golden brown, flipping them about halfway through cooking. Transfer the fritters with a slotted spoon directly onto a clean brown paper bag to drain. Repeat with the remaining batter. Season with salt to taste, and serve immediately.

CRISPY CRUNCHY SWEETCORN FRITTERS

Steps:

• Mix together the corn, salad onions, parsley, cornflour and plenty of seasoning.
• Heat a little oil in a large frying-pan and cook large spoonfuls of the mixture for 2-3 minutes on each side until crisp and golden.
• Drain on kitchen paper and serve with a dollop of sour cream and a little freshly ground black pepper.

SWEETCORN FRITTERS WITH AVOCADO & CRISPY CHORIZO

Steps:

• Tip the sweetcorn, spring onions, flour, eggs, paprika and milk into a large bowl, season and mix well.
• Heat the oil in a large frying pan over a medium heat. Spoon 1 tbsp of the batter into the pan to make a mini fritter (you should be able to fit three or four in the pan at a time, depending on the size of the pan) and cook for 4-5 mins, turning halfway through, until golden. Remove to a plate lined with kitchen paper and repeat with the rest of the batter, being careful not to overcrowd the pan. (You should make about 28 fritters.) To freeze, leave to cool completely, then transfer to a tray and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using.
• Mix the mashed avocado with the coriander, lime juice, oil and chilli flakes, if using, then season to taste. Will keep in an airtight container in the freezer for two months. Defrost in the fridge overnight before using.
• If the fritters have been frozen and defrosted, heat a drizzle of oil in a frying pan over a medium heat and fry the fritters for a few seconds, then flip and fry for a few seconds more until hot and crisp. Remove to a serving platter.
• Add the chorizo to the pan and fry over a medium-high heat until crisp. Top each fritter with a little of the avocado mixture, the chorizo and a sprinkle of chives before serving.