Mom Josettes Corn Fritters Food

MOM JOSETTE'S CORN FRITTERS

Steps:

• 1. Drain corn well and combined with all ingredients. Mix well and let stand for approximately 15 minutes.
• 2. Heat frying pan (griddle or caste iron griddle/pan) on medium heat. Add oil and one pat of butter to coat the bottom of pan/griddle. When oil/butter is hot and starting to sizzle, add corn fritter batter and fry on both sides to a golden brown.
• 3. (Depending on the size you want the corn fritter to be, depends on the measuring vessel to use.) 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.

CORN FRITTERS

Steps:

• Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
• Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
• Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.

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.

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.

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.

EASY CORN FRITTERS

Steps:

• Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
• While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
• Add thawed corn to batter and mix well.
• Heat oil in a large non-stick skillet on medium-high.
• Drop spoonfuls of batter into skillet. Brown on both sides.
• Drain on paper towels before serving.