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
QUICK AND EASY CORN FRITTERS
Celebrate summer with a quick and easy recipe for corn fritters that can be made with fresh or frozen corn kernels.
Provided by Kelly Senyei
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Stir in the eggs and heavy cream until the batter is well-combined.
- Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
- Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.
Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 74 mg, Sugar 1 g, ServingSize 1 serving
DOUBLE-CORN FRITTERS WITH DUNGENESS CRAB CRèME FRAîCHE
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
Categories Shellfish Dinner Crab Corn Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For fritters:
- Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
- Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)
- For crème fraîche:
- Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)
- Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.
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.
SATISFYING CORN FRITTERS
Fritters are a pleasing side dish. The sugar can be adjusted if you like things a bit sweeter. The recipe calls for deep frying them, but I have also done them in a skillet with just enough oil to cover the bottom of the pan.
Provided by Ouisey
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine egg& milk.
- Stir in corn& oil.
- Combine flour, sugar, salt& baking powder; add to egg mixture; stir just until mixed.
- Drop from Tbsp.
- a few at a time into oil heated to 375 degrees.
- Fry until golden& cooked through, about 4-5 minutes.
- Drain in paper towels.
- Serve hot with warm maple syrup.
Nutrition Facts : Calories 265.7, Fat 6.9, SaturatedFat 1.7, Cholesterol 50.8, Sodium 700.9, Carbohydrate 45.2, Fiber 2.6, Sugar 5.4, Protein 8.1
COUNTRY CORN FRITTER
These are so good and perfect anytime. You can make them for breakfast, lunch or dinner.
Provided by The Southern Lady Cooks
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat.
- Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters
CORN FRITTERS
This was in my Mom's recipe cards. I have made these several times. These take a while to make, so don't double the recipe unless you are DEDICATED!! LOL My Mom did and by the time she got 1/2 done the last half were raw. She wasn't dedicated!!! LOL
Provided by Creation In Hope
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil to 400 degrees.
- In a bowl mix all of the ingredients together.
- JUST UNTIL BLENDED.
- Drop bater by Tablespoon full into hot oil.
- Do not add too many at once or it will lower your oil temperature.
- Fry 3 to 5 minutes turning once.
- Remove, drain on paper towel.
- Serve warm drizzled with syrup.
Nutrition Facts : Calories 143.3, Fat 4, SaturatedFat 0.9, Cholesterol 53.9, Sodium 403, Carbohydrate 23.5, Fiber 1.6, Sugar 1.6, Protein 5
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
AIR FRYER CORN FRITTERS
Air fryer corn fritters are perfect for appetizer, snack, breakfast, lunch, or hearty dinner. These are vegan and gluten free corn fritters.
Provided by Prajakta Sukhatme
Categories Appetizers
Time 25m
Number Of Ingredients 15
Steps:
- Coarsely grind the corn kernels in 1/4 cup water. In a large mixing bowl, combine rest of the ingredients. Mix well and form a dough. Divide mixture into six equal parts. Make round balls and flatten them like small pancakes
Nutrition Facts : ServingSize 1 fritter, Calories 215 kcal, Carbohydrate 44 g, Protein 6 g, Fat 2 g, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1 g
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
DELICATA SQUASH AND CORN FRITTERS
These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that can be left on, adding color and a dose of nuttiness. Corn adds pops of sweetness, while moist zucchini helps bind the patties. Fragrant fried sage leaves do double duty in this dish: First they infuse the oil with herbaceous flavor, then they become a beautiful, crisp garnish. For the best results, fry the fritters and serve immediately; however, they can also be made a few hours ahead and reheated at 350 degrees for about 15 minutes until hot and crisp.
Provided by Kay Chun
Categories vegetables, appetizer, side dish
Time 40m
Yield 16 fritters
Number Of Ingredients 11
Steps:
- Line a plate with a paper towel. In a medium (10-inch) nonstick skillet, heat oil over medium until shimmering. In 2 batches, fry sage leaves, turning, until darker green in color and crisp, about 1 minute. (Be careful not to burn; sage will continue to crisp up as it cools.) Using tongs or a slotted spoon, transfer to the paper towel-lined plate. Pour sage oil into a heatproof bowl and reserve.
- In a food processor fitted with the grating attachment, or on the large holes of a box grater, shred the zucchini. (You should have ½ cup.) Squeeze to remove excess water and transfer zucchini to a large bowl. Then shred the delicata squash. (You should have 3¼ to 3½ cups.) Add to the bowl.
- Add the corn, scallions and garlic to the bowl of shredded zucchini and squash, and mix until evenly combined. Add egg, season with salt and pepper, and mix well. Sift flour and baking powder into the bowl, and fold until well combined and no white streaks remain.
- Line a platter or baking sheet with paper towels. In the skillet, heat 3 tablespoons of the reserved sage oil over medium. Working in batches of four, spoon ¼-cupfuls of the batter into the skillet, flattening the fritters until they're just over 3 inches in diameter each. (They should look lacey.) Cook until fritters are set and golden and crisp underneath, about 3 minutes. Flip and cook until crisp on the second side (adding a little more sage oil if the pan looks dry), about 2 minutes. Transfer to the paper towel-lined platter and season with salt. Repeat with the remaining sage oil and batter, adding about 3 tablespoons of oil with each batch.
- Transfer fritters to a serving platter and garnish with the crispy sage leaves. Serve warm.
CRISPY CORNED BEEF FRITTERS
Crispy around the edges and loaded with lots of delish corned beef flavor, these Corned Beef Fritters are always a hit!
Provided by Chef Jenn
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Open the pesky and weirdly shaped can of corned beef. Pull the meat out, pop it into a medium-sized bowl and break it up with a fork.
- Shred the potatoes on a box grater and rinse them with cold water to remove the starch. Give them a good squeeze to remove the excess liquid.
- Add the grated onion, flour, egg, pepper, and baking powder. Mix well with a fork.
- Get a large skillet good and hot. I love making these fritters on my Blackstone griddle, but you can use any good heavy-bottomed skillet.
- Working in batches, melt about 1/2 tablespoon of butter and 1/2 tablespoons of oil in the skillet. When foamy and hot, drop large-ish spoonfuls (up to about 1/4 cup/60 mL) into the hot fat. Flatten them somewhat with a flipper, but don't press them down too much.
- Cook for 3-4 minutes then flip and cook an additional 3-4 minutes or until they're golden brown and crispy. Set them aside on a plate and tent loosely with foil to keep them warm.
- Repeat with more oil and butter and work in batches until they're all fried and crispy. Enjoy!
Nutrition Facts : ServingSize 4 fritters, Calories 269 kcal, Carbohydrate 18 g, Protein 11 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 799 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g
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- Mix the yolks and buttermilk together with a fork and add to the bowl, stirring with a large spoon just until there is no dry flour left, don't over mix. Feel free to add a touch more buttermilk if your mixture is very dry. It should be quite thick.
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- Place all of the ingredients in a large mixing bowl with a generous amount of salt and pepper and mix until just combined.
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