Lizs Old Fashioned Corn Fritters Food

CORN FRITTERS

Steps:

• In a medium skillet, melt butter over medium heat. Add corn and onion; cook, stirring occasionally, until onion is tender, about 5 minutes.
• In a large bowl, whisk together cornmeal mix, flour, and salt. In a small bowl, whisk together buttermilk and eggs. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Stir in cheese and onion mixture.
• In a Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Drop batter by heaping tablespoonfuls into hot oil; fry until golden brown, 2 to 3 minutes per side. Let drain on paper towels; serve warm.

OLD FASHIONED CORN FRITTERS

Steps:

• Combine flour and powder in a large bowl.
• In a medium bowl, beat eggs and milk.
• Stir in corn and butter.
• Stir gradually into dry ingredients until just blended.
• In a deep fryer, electric frying pan or chicken fryer, heat oil until 375 degrees.
• Drop batter into heaping teaspoonfuls into hot oil and fry for 2- 3 minutes.
• You can also do this using less oil in a skillet, just flatten them a bit with the back of the spoon and then turn them like pancakes.
• Drain on paper towels.
• Some people put confectioner's sugar or syrup on these, we eat them plain.

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.

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.

SHAZA'S FAVOURITE CORN FRITTERS

Steps:

• Sift the flours, baking powder & spices into a bowl.
• Cut onion into strips from top to bottom.
• Slice celery finely.
• Mix the water, egg & lemon juice, add to the flour mixture, beating till smooth. (Extra water may need to added to get correct consistency of batter).
• stir in the corn, onion and celery.
• heat vegetable oil in a frying to a depth of 1/2 - 3/4 inch.
• When oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
• Fry until the underside of the fritter is golden brown then flip over and do other side.
• Lift out and drain on absorbent paper placed on a wire rack. This helps keep the fritters crisp.
• finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.
• NOTE: The rice flour is what makes these babies extra crispy! I always use frozen extra sweet corn kernels.

SUGAR-DUSTED CORN FRITTERS

Steps:

• Beat the egg, milk and sugar together.
• Sift the dry ingredients and add to the egg mixture.
• (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
• Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
• Stir or fold in the corn until evenly distributed.
• Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
• Drain on paper towels.
• Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup.
• Notes: I usually try one first.
• If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that.
• Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
• When one side is brown, I just turn and brown the other side.

OLD TAVERN CORN FRITTERS

Steps:

• In a large bowl, combine flour and baking powder; set aside. In another bowl, beat the eggs and milk; stir in corn and butter. Stir into dry ingredients just until blended. , In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping teaspoonfuls into hot oil; fry for 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve with syrup.

LIZ'S OLD FASHIONED CORN FRITTERS

Steps:

• in large bowl, mix flour, baking powder, salt and pepper. combine with egg-milk mixture. stir in corn. melt butter or oil and drop batter by heaping tbsps. cook until crisp. makes @16 fritters