Potato And Corn Fritters Food

CORN AND CHEDDAR MASHED POTATO FRITTERS

Steps:

• Heat oil in a non-stick frying pan over medium-high heat until it is hot.
• Combine all remaining ingredients in a bowl and mix well. Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
• Cook 2-3 minutes per side, allowing them to turn golden brown. Remove and drain on paper towels or brown bags to remove excess oil.

SWEET POTATO FRITTERS

Steps:

• In a shallow pan, heat oil to 350 degrees F.
• Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.

POTATO-CORN FRITTERS

Steps:

• 1. In a bowl combine all the ingredients and drop by table spoon fulls into a hot well oiled frying pan, cook until done flipping half way through. Serve with either butter salt and pepper like I like them or with maple syrup like Eric likes them.

POTATO CORN FRITTERS RECIPE

Steps:

• Boil the whole potatoes until nearly tender but not fully cooked. Drain and leave them to cool completely.
• Once cool enough to handle, coarsely grate the potatoes into a mixing bowl. Add the spring onions, sweetcorn, flour, butter and seasoning. Mix with your hands and create 8 flat rounds.
• Heat the oil in a frying pan and fry the fritters 2 or 3 at a time until crisp and golden. Serve.

SWEET POTATO CORN CHEDDAR FRITTERS

Steps:

• Place softened potatoes in a large bowl and mash. If potatoes were just boiled, place in refrigerator for at least 20 minutes to cool before proceeding.
• Add onions, corn, corn meal, cheese, paprika, salt & pepper and gently combine with a spatula.
• Roll about 2 tablespoons of the mixture into balls, (It will make about 15 of them) place them on a dish and refrigerate for 15 minutes.
• While balls are chilling, pour enough oil (I used vegetable) into a pan with raised sides so that the oil goes up about 1/2 inch. Turn burner to medium and let oil heat up.
• Take balls out of the refrigerator and roll in breadcrumbs in a shallow bowl until fully coated.
• Once oil is hot (check by flicking some water into it & hearing a sizzle), place 4-5 balls at a time into the oil. Fry for about 2 minutes per side until golden on all sides. Remove from oil and drain on a towel.
• Garnish with parsley and/or more chopped green onion and serve while warm.

POTATO ZUCCHINI FRITTERS

Steps:

• Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
• Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
• Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.
• Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
• Serve warm with ranch dressing or salsa.

POTATO AND CORN FRITTERS

Steps:

• Heat 1 tablespoon of the oil in a nonstick skillet.
• Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
• Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
• Heat the remaining oil in the skillet.
• Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
• Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
• Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
• Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
• Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
• Garnish with parsley and serve at once.

PEA & SWEET CORN FRITTERS

Steps:

• Bring a small pot of water to boil, then add in frozen peas and corn and boil for 2 minutes. Then drain and leave the peas and corn to cool.
• Add milk, egg and flour to a large mixing bowl and mix well. Add onion, pea, corn, salt and pepper and mix well.
• Heat enough oil to just cover the bottom of a frying pan on medium heat. Place 2 tablespoons of the mixture in the pan. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 3 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. If the pan gets too dry between batches, add some more oil. Transfer cooked fritters to a plate lined with paper towel.

CORN AND POTATO FRITTERS

Steps:

• Heat 1 tbsp of the oil and gently fry the onion until soft but uncoloured. Remove from heat.
• Mix the potato and sweetcorn together and add the the oregano, beaten egg, onion mix and seasoning if desired.
• Heat the remaining oil in a frying pan or skillet. Divide the mixture into two and place into the hot pan to make two oval shaped cakes.
• Cook the fritters over a low heat for about 10 mins until the bottom is golden and they are almost cooked through. It helps to flatten them with a palette knife.
• Sprinkle each cake with the grated cheese and place under a hot grill until the cheese is melted and golden brown.
• White the fritters are under the grill poach or fry two eggs.
• Serve the fritters topped with the egg and with some sliced tomatoes if desired.

POTATO FRITTERS WITH ZUCCHINI

Steps:

• If you'd like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini, potatoes, and onion onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
• Place the shredded vegetables in a large bowl, then add the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda. Mix until completely combined, using your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the shredded cheese.
• In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer, using either the back of the measuring spoon or the bottom of a drinking glass.
• Cook for 3 to 4 minutes until golden on the first side, then flip and continue cooking until the second side is golden as well. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside.
• Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with Greek yogurt and fresh chives.

MASHED POTATO FRITTERS

Steps:

• Prepare a small shallow bowl or plate with about ½ cup flour for dredging. In a large bowl, combine the mashed potato, ¼ cup flour, and salt and other add-ins, if using. Mix well.
• Use your hands to scoop out about ⅓ cup of the potato mixture and form round patties with your hands. Add more flour to the mixture, if they are falling apart (see notes).
• Dredge each patty on both sides in the plate of flour. Gently shake off excess flour.
• Preheat a skillet with olive oil (~½ - 1 tablespoon olive oil, depending on the size of the skillet). Carefully place the dredged patties into the hot oil and fry undisturbed over medium heat for 3-5 minutes per side, or until golden brown. Place on a paper towel to absorb the excess oil. Repeat until all the patties are cooked. Allow to cool for 5 minutes and serve warm (see ideas for serving).

PENNSYLVANIA DUTCH CORN FRITTER RECIPE

Steps:

• Mix corn, seasonings, and wet ingredients.
• Add dry ingredients and mix well.
• Heat a thin layer of oil in a skillet over medium/high heat.
• Drop the batter into the hot oil, using a large teaspoon or a cookie scoop. Spread the batter to make a thick pancake.
• Fry for about 2 minutes on each side, or until golden.
• Place onto paper towels to drain any excess oil. Serve immediately.
• Serve plain, top with sour cream, green onions, and bacon, or drizzle with maple syrup.

CORN FRITTERS

Steps:

• In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg.
• Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.