ZUCCHINI-CORN FRITTERS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
- Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
- Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
- Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
[RECIPE + VIDEO] AREPITAS DE MAIZ (CORNMEAL FRITTERS)
Steps:
- Mixing ingredients: Mix cornmeal, milk, eggs, salt, aniseed, and sugar. Cover and let it rest in the fridge for an hour (this step is optional, see notes)
- Frying: In a frying pan heat the oil over medium heat. Pour the mix one spoonful at a time into pan, making small thick pancakes. Fry and turn till golden brown on both sides.
- Serving: Serve hot as a side dish, as finger food, or to accompany an afternoon drink (cocoa, coffee, or fruit shake).
Nutrition Facts : ServingSize 2 g, Calories 322 kcal, Carbohydrate 31 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 475 mg, Fiber 3 g, Sugar 2 g
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
CRISPY CRUNCHY SWEETCORN FRITTERS
Make and share this Crispy Crunchy Sweetcorn Fritters recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CORNMEAL ZUCCHINI FRITTERS
These fritters have a wonderful texture from the cornmeal and are served with a fresh, tangy dill yogurt sauce for dipping.
Provided by Ashley
Categories Appetizer
Time 15m
Number Of Ingredients 16
Steps:
- Grate two rinsed medium zucchini with the large holes of a box grater.
- Squeeze the excess moisture from the grated zucchini by wrapping it in a clean dish towel and gently pressing the extra liquid out.
- Heat two tablespoons of olive oil in a cast iron skillet over medium high heat.
- Transfer zucchini to a large bowl and add egg, cornmeal, honey salt, pepper, garlic powder, mustard powder and red pepper flakes. Stir with a wooden spoon to incorporate all ingredients.
- Use a cookie scoop or a spoon to transfer fritter batter to heated skillet. Allow fritters to cook 2-3 minutes until golden brown and crispy on the bottom. Flip and cook an additional 2-3 minutes until browned and crispy on the other side.
- Transfer cooked fritters to paper towel lined plate to drain excess oil.
- In a medium bowl, combine yogurt, lemon juice, salt, pepper, garlic powder and dill. Using a fork or small whisk, stir until all ingredients are incorporated.
- Serve fritters warm with yogurt dill sauce on the side for dipping.
Nutrition Facts : ServingSize 1 Fritter, Calories 216 kcal
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
Corn Fritters are the best combination of savory tastes that are cooked to golden brown perfection! Crispy on the outside with a soft and tender inside, these are insanely delicious!
Provided by Alyssa Rivers
Categories Appetizer
Time 15m
Number Of Ingredients 10
Steps:
- In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg.
- Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.
Nutrition Facts : Calories 593 kcal, Carbohydrate 66 g, Protein 13 g, Fat 33 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 96 mg, Sodium 634 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
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