LOBSTER CORN FRITTERS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings (12 to 14 fritters)
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
- Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
- For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
- To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.
CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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:
- Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!
CORN FRITTERS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
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.
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
CHEESY CORN FRITTERS
Leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties. Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa. From Today's Parent.
Provided by FrVanilla
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
- Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.
Nutrition Facts : Calories 262.5, Fat 13.4, SaturatedFat 5.8, Cholesterol 77.3, Sodium 768.2, Carbohydrate 27.8, Fiber 3.3, Sugar 2.3, Protein 11.1
EASY CORN FRITTERS
I haven't had these corn fritters in years, and made my mom's recipe tonight. They are super easy and really tasty. They basically taste like pancakes with corn in them. I think they would be a great way to sneak some veggies into your pickier eaters diet.
Provided by karen
Categories Corn
Time 20m
Yield 15 patties, 5 serving(s)
Number Of Ingredients 9
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.
LOBSTER AND CORN FRITTERS
From Food and Wine magazine, this recipe originally called for the meat from a cooked, 1 1/2 pound whole, live lobster. You can easily substitute fresh pre-cooked lobster or crab meat, or even pre-cooked shrimp. Geat for a fish-fry side!
Provided by KathyP53
Categories Breads
Time 1h
Yield 25 Fritters
Number Of Ingredients 15
Steps:
- In a small saucepan of boiling water, blanche the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled.
- In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoons salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.
- Preheat the oven to 350 degrees. In a large saucepan, heat 1 1/2" of oil to 325 degrees. Drop four to five 2 tablespoons size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Transfer fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.
Nutrition Facts : Calories 50.2, Fat 2.4, SaturatedFat 0.7, Cholesterol 10.2, Sodium 77.2, Carbohydrate 6.1, Fiber 0.2, Sugar 0.9, Protein 1.2
MOM'S CREAMED CORN FRITTERS
Make and share this Mom's Creamed Corn Fritters recipe from Food.com.
Provided by Dienia B.
Categories Breads
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix together.
- You may need a little more flour. Butter skillet heavily then make like pancakes; brown on both sides.
Nutrition Facts : Calories 885.7, Fat 36.4, SaturatedFat 8.6, Cholesterol 208.8, Sodium 982.8, Carbohydrate 119.3, Fiber 4.2, Sugar 22.7, Protein 23.1
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