Green Chile Corn Fritters Food

GREEN CHILE CORN FRITTERS

Green Chile Corn Fritters image

Chilies and salsa turn up the tempo of these corn fritters. Bisquick® mix adds ease in preparation.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

Vegetable oil
4 cups Original Bisquick™ mix
1 cup cold water
2 eggs
2 cans (15.25 ounces each) whole kernel corn, drained
2 cans (4.5 ounces each) Old El Paso™ chopped green chiles, well drained
Old El Paso™ salsa (any variety), if desired

Steps:

Heat oil (2 to 3 inches) in deep fryer to 375°F.
Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Nutrition Facts : Calories 95, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Fritter, Sodium 200 mg

CORN FRITTERS WITH GREEN CHILE BUTTERMILK DIP

Corn Fritters With Green Chile Buttermilk Dip image

Make and share this Corn Fritters With Green Chile Buttermilk Dip recipe from Food.com.

Provided by AmyThielen

Categories Corn

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 italian frying bell peppers or 1 large poblano chile
fine sea salt & freshly ground black pepper
1/2 garlic clove
1/2 cup buttermilk
1/4 cup sour cream
1 teaspoon sugar
10 fresh basil leaves
1 teaspoon fresh lemon juice
1 tablespoon canola oil, plus 4 cups for frying
3 -4 ears corn
1 cup all-purpose flour
1 tablespoon baking powder
2 large egg whites
2/3 cup light beer
2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon zest

Steps:

For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.).
Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.

Nutrition Facts : Calories 182.7, Fat 7.6, SaturatedFat 1.6, Cholesterol 4.3, Sodium 175.1, Carbohydrate 24.5, Fiber 1.9, Sugar 3.9, Protein 5.1

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