FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
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
CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD
Categories Leafy Green Tomato Vegetable Appetizer Fry Vegetarian Cornmeal Corn Arugula Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 23
Steps:
- Prepare tomatoes:
- Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
- Make fritters while tomatoes cool:
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
- Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
- Prepare arugula:
- Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
- Divide arugula, fritters, and tomatoes among 8 small plates.
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.
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.
CORN FRITTERS WITH CRISPY BACON, ROASTED TOMATOES & AVOCADO
Corn Fritters for breakfast is a cherished event in our house. We both love this dish.... ALOT. I would go so far as to say this is my favourite breakfast of all time. And looking around the interwebs it looks like I'm not the only one. When we lived in Sydney we were frequent visitors to Bill Granger's restaurants where this dish was one of the stars. In London I've been slowly perfecting it, doing my very best to faithfully recreate each element. I used the Corn Fritters with avocado salsa recipe in bills open kitchen as the base. However in his restaurant Bill also serves his corn fritters / avocado salsa with crispy grilled bacon, oven roasted tomatoes and fresh spinach. These elements really make the dish complete for me (but of course this a fantastic vegetarian dish sans Bacon). So here is my homage to Bill Granger and his wonderful Corn Fritters... with crispy bacon, oven roasted tomatoes, baby spinach and spicy avocado salsa. http://gourmetlovers.blogspot.com/2010/04/corn-fritters-with-crispy-bacon-roasted.html
Provided by gourmet_lovers
Categories Breakfast
Time 45m
Yield 8 Corn fritters, 4 serving(s)
Number Of Ingredients 25
Steps:
- Tomatoes& Bacon.
- Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking).
- Corn Fritters.
- Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
- Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
- Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
- Avocado salsa.
- Place all the ingredients in a bowl and stir very gently to combine. Season well.
- To serve.
- Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
- YUM!
Nutrition Facts : Calories 434.1, Fat 18.6, SaturatedFat 3.2, Cholesterol 93, Sodium 170.9, Carbohydrate 59.6, Fiber 12.1, Sugar 7.6, Protein 13.4
TOMATO FRITTERS
I got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. -Pam Halter, Bridgeton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper. Gently stir in tomato, onion, cheese, jalapeno and garlic just until moistened. If the batter seems thick, add water 1 Tbsp. at a time to thin it slightly until it loosens up and mixes easily. , In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 79mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRISPY CORN FRITTERS
Make and share this Crispy Corn Fritters recipe from Food.com.
Provided by ersmedstad
Categories Breads
Time 45m
Yield 30 fritters, 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 250F and arrange a rack in the middle.
- Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob to get another row. Using the back of a knife scrape along the cobs to extract the milky liquid and add it to the bowl with the kernels. Discard the cobs. You need 2 cups of kernels (alternatively collect 2 cups drained canned corn).
- Whisk flour, cornmeal, baking powder, salt, and cayenne pepper together in a bowl until combined. Whisk the milk and egg together in a small bowl until combined, add them to the flour mixture and stir until combined. Stir in the corn and scallions until evenly mixed; set aside.
- Pour the oil into a Dutch oven or a large heavy-bottomed pot and heat over medium-high heta until the oil temperature registers 360F on a deep fry thermometer. Meanwhile, fit a wire rack over a baking sheet, set aside.
- When the oil is ready, carefully drop 5 heaping tablespoons of the corn batter into it. Fry, turning ocassionally until dark golden all over, about 4 minutes. Be careful as some of the corn kernels may pop causing hot oil to spatter. Using a slotted spoon or spider skimmer transfer the fritters to the wire rack on the baking sheet and place in the oven to keep warm. Use the slotted spoon or spider to skim and discard any bits of fritter remaining in the pot. Repeat with the remaining batter.
- Serve immediately - you can dip in tartar sauce if you like.
Nutrition Facts : Calories 1662.9, Fat 176.5, SaturatedFat 23.2, Cholesterol 20.4, Sodium 265.2, Carbohydrate 23.1, Fiber 1.9, Sugar 3.2, Protein 4.3
CORN FRITTERS
My grandmother made these for me and my sister when we were kids - they are very yummy (especially served with tomato sauce!)
Provided by MandyMillsy
Categories Lunch/Snacks
Time 30m
Yield 12 fritters
Number Of Ingredients 4
Steps:
- Place flour, corn, milk and egg yolk in a bowl and mix together.
- Beat egg white until stiff and add to mixture.
- Place spoonfuls into hot oil for a few minutes.
- Turn to brown.
- Place on absorbent paper for a few minutes.
- Serve hot.
Nutrition Facts : Calories 71, Fat 1.4, SaturatedFat 0.6, Cholesterol 20.5, Sodium 207.5, Carbohydrate 12.5, Fiber 0.5, Sugar 0.7, Protein 2.6
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