Mamies Corn Fritters Food

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.

QUICK AND EASY CORN FRITTERS

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.

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:

• 1. Use juice from corn and add enough milk to make 1/4 cup. Pour into bowl and add all remaining ingredients, mix well. Drop by the spoonful into fryer or hot grease. Be sure to turn them so they don't burn, cook till golden brown. Drain on paper towels, serve warm.

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.

CORN FRITTERS

Steps:

• Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.
• Add the rest of the ingredients (jalapeno through salt) and mix well. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!
• Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon or a melon baller to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through.Serve with some fresh cilantro and a squeeze of lime juice.

CORN FRITTERS

Steps:

• Place vegetable oil into a heavy bottom pot to a depth of about 3 inches.
• Using a thermometer, heat oil to 350 to 355 degrees.
• Combine dry ingredients in a large bowl.
• Whisk together milk and egg, then pour into the dry ingredients. Add a little more milk if needed. Batter should be thick but smooth.
• Stir in corn.
• Drop fritters into hot oil using a 2 teaspoon scoop (2 spoons work as well.)
• Cook fritters until golden brown, turning once, about 3 to 4 minutes per batch. Do not over crowd pot and adjust heat to keep temperature consistent.
• Drain on paper towels and sprinkle with kosher salt.
• Serve immediately or keep warm in oven.

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.

EXTRA CRISPY CORN FRITTERS

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!

CORN FRITTERS

Steps:

• Preheat the oven to 200°F. To remove the kernels, cut off the tip of each cob; stand the cob in a wide shallow bowl. With a sharp knife, slice downward to remove the kernels.
• To the bowl, add the milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in the cornmeal and flour.
• Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Working in two batches, drop the batter into the pan by heaping tablespoonfuls. Fry until golden brown, about 2 minutes per side. Transfer to the prepared baking sheet. Sprinkle with salt; place in the oven. Repeat. Keep warm in the oven for up to 30 minutes. Serve with sour cream, if desired.

MAMMY'S CORN FRITTERS

Steps:

• Mix dry ingredients.
• Beat together eggs, hot sauce and melted butter.
• Add to dry ingredients and beat together well.
• Stir in corn.
• Drop by spoonfuls into preheated (375 F) oil and cook for 4 to 5 minutes or until nicely browned. Drain on paper towels.
• Serve hot with maple or pancake syrup and crisp bacon.

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.

EASIEST CORN FRITTERS

Steps:

• In a large bowl, add the complete pancake mix, salt, pepper and can of corn with its water. Stir to combine. If you use the creamed corn you may have to add a little water if it’s too thick. The consistency you are looking for is like mashed potato that holds its form. If it’s too thin, you can add more pancake mix.
• In a pot add about 2 inches of vegetable oil and heat this up. To test the oil, drop a pea sized amount of the batter in, if it sizzles on contact, the oil is ready.
• Using two tablespoons, scoop up some batter and use the other to scrape off GENTLY into the oil. Do not overcrowd your pot. Fry until golden brown on all sides, drain on paper towels.