Fiesta Corn Fritters Food

CORN FRITTERS

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

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.

SATISFYING CORN FRITTERS

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.

FRESH CORN FRITTERS

Steps:

• Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
• Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.

MAMIE'S CORN FRITTERS

Steps:

• Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
• Heat oil in a large deep skillet over medium-high heat.
• Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
• Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.

CHEF'S MARKET CORN FRITTERS

Steps:

• Mix all the ingredients except the oil together until well blended.
• Heat 1/2-inch vegetable oil in a wide frying pan over medium-high heat. Drop the batter by heaping tablespoonfuls into the hot oil being careful not to overcrowd them in the pan. Cook, turning once, until browned on both sides, about 1 minute per side. Drain and serve warm.

CORN FRITTERS

Steps:

• Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
• Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.
• Combine the sour cream, honey and black pepper in small bowl.

GRANDMA'S CORN FRITTERS

Steps:

• Combine corn, eggs, milk, butter, salt and pepper to taste, if using.
• Add flour gradually, just enough to hold mixture together.
• Amount of flour depends on size of eggs (and weather according to my grandma!).
• Heat 1/2 inch of oil in frying pan.
• Form patties whatever size you'd like, I do small ones so my kids can hold them.
• Fry in hot oil until golden brown.
• Serve as side dish OR if you left out the salt and pepper serve with syrup on the side.
• You can also dust with powdered sugar.

FIESTA FRITTERS

Steps:

• In a large bowl, fold together potatoes, corn, black beans, eggs, green onions, taco seasoning, corn meal, salt and pepper until well combined.
• Line a baking sheet with aluminum foil.
• Form fritter mixture into golf-ball sized fritters and set on lined baking sheet.
• Chill fritters in refrigerator for at least 30 minutes.
• In a large skillet or cast-iron pan, heat oil until hot enough for frying, about 375 degrees.
• Fry fritters in batches until golden brown and cooked through (about 2 minutes each side), and drain on paper towels.
• Serve as a side dish, or with salsa as an appetizer.

FIESTA CORN

Steps:

• In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

FIESTA CORN

Steps:

• Cook the corn according to package directions.
• In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
• Add the onion and bell peppers.
• Saute gently, do not let the onion brown.
• Drain the corn and return it to the sauce pan.
• Add the onions and peppers to the corn.
• Add the chilies; and warm through.
• Sprinkle with Smoky Paprika and serve.
• Serve.

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.

FIESTA CORN AND BEANS

Steps:

• In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

FIESTA CORN BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

THE BEST FRESH CORN FRITTERS

Steps:

• Salsa:.
• Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
• In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt-it needn't be perfectly smooth.
• In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
• Fritters:.
• In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
• Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
• Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.