Marmys 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:

• In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
• Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

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.

EASY CORN FRITTERS

Steps:

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

MOM'S CREAMED CORN FRITTERS

Steps:

• Mix together.
• You may need a little more flour. Butter skillet heavily then make like pancakes; brown on both sides.

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.

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.

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.

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.

MARMY'S CORN FRITTERS

Steps:

• Cut the kernels from 4 ears of corn, and place them in a medium bowl. Using the back of a knife,scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
• Beat the egg yolks in a large bowl until light. Beat in the flour,sugar and salt and pepper. Stir in the corn.
• Beat egg whites until stiff. Fold them into the corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsfull into the hot skillet and cook until golden brown.