Crispy Corned Beef Fritters Food

CHEDDAR CORN FRITTERS RECIPE BY TASTY

Steps:

• In a large bowl add the ingredients.
• Mix well.
• In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
• Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
• Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
• Serve with a dollop of sour cream and chives.
• Enjoy!

RECIPE CORNED BEEF FRITTERS

Steps:

• Cover the bottom of a heavy based fry pan with vegetable oil and preheat to medium. Combine all ingredients except meat & onion making a batter then add meat & onion, gently mixing together.Using a tablespoon scoop filling into pan ( use a second tablespoon to scrape )Fry until golden and turn over and repeat.

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.

CORNED BEEF FRITTERS

Steps:

• Combine 1 egg and a ¾ cup of milk in a large mixing bowl. Next, add 1 cup of self-raising flour to the bowl, season with salt and pepper and stir to combine. You want this batter to be thick - if it's easily pouring off a spoon you'll need to add some more flour in.
• Add 1.5 cups of cubed corned beef, 1 tomato and 1 onion to the bowl and stir to combine.
• Heat enough oil to cover the bottom of a frying pan on medium heat. Make sure the oil is hot then place 2 tablespoons of the mixture in the pan. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook on one side until you see little bubbles form and begin to pop, then flip and cook for a few minutes on the other side until golden.

CRISPY CORN FRITTERS

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.

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.

CORN FRITTERS CANADIAN STYLE

Steps:

• In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
• Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.