Savory Corn Fritters Food

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SAVORY CORN FRITTERS



Savory Corn Fritters image

These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.

Provided by Vallery Lomas

Categories     finger foods, vegetables, appetizer, side dish

Time 30m

Yield 18 fritters

Number Of Ingredients 12

2 large eggs
2/3 cup whole milk
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne
1 cup all-purpose flour
2 teaspoons baking powder
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
1/4 cup chopped scallion greens
1 cup sharp Cheddar, shredded
Vegetable oil, coconut oil or shortening, for frying

Steps:

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
  • Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
  • Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
  • Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

QUICK AND EASY CORN FRITTERS



Quick and Easy Corn Fritters image

Provided by Kelly Senyei

Categories     appetizer

Time 15m

Yield 15 fritters

Number Of Ingredients 10

3 cups corn kernels (see Cook's Note)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
3/4 cup heavy cream
Vegetable oil, for frying
Sliced scallions, for serving
Sour cream or aioli, for serving

Steps:

  • Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. 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 saute pan with 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 until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. 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 the scallions and serve them with sour cream or aioli for dipping.

SATISFYING CORN FRITTERS



Satisfying Corn Fritters image

Fritters are a pleasing side dish. The sugar can be adjusted if you like things a bit sweeter. The recipe calls for deep frying them, but I have also done them in a skillet with just enough oil to cover the bottom of the pan.

Provided by Ouisey

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 egg
1/2 cup milk
1 (12 ounce) can whole kernel corn
1 tablespoon oil
1 cup sifted flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
oil (for deep frying)

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.

Nutrition Facts : Calories 265.7, Fat 6.9, SaturatedFat 1.7, Cholesterol 50.8, Sodium 700.9, Carbohydrate 45.2, Fiber 2.6, Sugar 5.4, Protein 8.1

EASY CORN FRITTERS



Easy Corn Fritters image

Try these easy savory corn fritters with our Barbecued Chicken Tenders.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 10

3 ears corn, husks and silk removed
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
Coarse salt and ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil
Sour cream, (optional)

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.

Nutrition Facts : Calories 222 g, Fat 11 g, Fiber 2 g, Protein 7 g

FRESH SWEET CORN FRITTERS



Fresh Sweet Corn Fritters image

Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.

Provided by Lee A Vazquez-fitzmaurice

Categories     Side Dish     Vegetables     Corn

Time 50m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon baking powder
3 ears fresh corn, kernels cut from cob
2 eggs, separated
½ cup heavy whipping cream
salt and freshly ground pepper to taste
1 quart vegetable oil for frying, or as needed
2 tablespoons cane syrup, or as desired

Steps:

  • Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  • Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  • Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g

SAVORY CORN FRITTERS WITH SAUTEED VEGETABLES



Savory Corn Fritters With Sauteed Vegetables image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, side dish

Time 1h

Yield 8 appetizer servings

Number Of Ingredients 21

3 ears fresh corn, shucked and kernels cut off the cob (1 cup)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt plus more for seasoning to taste
3/4 cup soda water
Tabasco sauce to taste
1/4 teaspoon freshly ground black pepper plus more for seasoning to taste
2 cups green beans, trimmed
3 ears fresh corn in husks
2 tablespoons olive oil
2 ounces smoked bacon, diced
1 1/2 cups okra
1 cup chopped onions (about 1/2 large onion)
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
2 large tomatoes, peeled, seeded, cored and diced
1 tablespoon minced garlic
2 tablespoons red wine vinegar
2 tablespoons butter
1 tablespoon fresh tarragon, chopped
1 1/2 quarts vegetable oil
3 scallions, chopped (including greens)

Steps:

  • In a bowl combine 1 cup of corn kernels, flour, baking powder, 1/2 teaspoon salt and soda water. Stir to blend. Add Tabasco sauce and black pepper. Stir, and set batter aside.
  • Blanch the green beans in boiling water. Chill.
  • Place 3 ears of corn (in husks) on a preheated barbecue grill, and cook, turning periodically, for 10 minutes. Let cool; then, shuck corn, remove kernels and set aside.
  • Place a large saute pan over medium-high heat. Add 1 tablespoon of olive oil and the bacon. Cook for 1 minute, stirring. If the bacon is lean you may need to add an extra tablespoon of olive oil. Add the okra. Cook, stirring, for 1 minute. Add the onions. Stir. Add thyme and tomatoes. Add toasted corn, and stir; then, the green beans and garlic. Add vinegar. Stir and reduce heat to medium. Cook for 3 minutes. Add butter and tarragon, and stir to blend. Salt and pepper to taste. Keep sauce warm.
  • Heat vegetable oil in a wok or deep fryer to 340 degrees. Drop a tablespoon of fritter batter into oil. Cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon, and drain on paper towels. Repeat with remaining batter.
  • Before serving, add scallions to vegetable sauce and reheat. Distribute over the center of each plate, and surround with fritters.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 34 grams, Carbohydrate 29 grams, Fat 41 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 304 milligrams, Sugar 6 grams, TransFat 0 grams

SAVORY CORN FRITTERS



Savory Corn Fritters image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 1/2 cup corn kernels, fresh or frozen
1 3/4 cup flour
2 tsp. baking powder
2 Tbs. yellow cornmeal
2 large eggs
1 cup milk
salt and pepper
salt and pepper
peanut oil for deep frying

Steps:

  • Heat oil in a large Dutch oven or heavy-bottomed pot to 365F. Whisk together flour, baking powder, cornmeal, salt and pepper in a mixing bowl. Whisk eggs together on another bowl and then add dry ingredients. Fold in corn kernels last. Do not overmix batter. Carefully drop by tablespoonful into oil and fry until golden brown. Drain on paper towels.

CORN FRITTERS



Corn Fritters image

Corn fritters are incredibly versatile-they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.

Yield Makes 10 to 12 (side dish) servings

Number Of Ingredients 8

2 cups water
4 cups olive oil
2 cups all-purpose flour
1 teaspoon salt
1 large egg, separated
8 ears corn
1 garlic clove
a deep-fat thermometer

Steps:

  • Combine water and 1/4 cup oil in a small bowl. Whisk together flour and salt in a large bowl, then add liquid in a slow stream, whisking until combined well. Whisk in yolk until smooth.
  • Beat egg white in another small bowl with cleaned whisk or an electric mixer until soft peaks form, then fold into batter. Let batter stand at room temperature 1 hour.
  • Cut corn kernels from cobs using a large knife without cutting very deeply into cobs, then, working in a shallow dish, scrape cobs with back of knife to release remaining kernels and liquid. Gently stir kernels with liquid into batter.
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat remaining 3 3/4 cups oil with garlic in a 12-inch heavy skillet (about 1 inch deep) over moderately high heat until thermometer registers 375°F. Remove garlic when golden.
  • Fry heaping tablespoons of batter in batches of 6 or 7 in hot oil, without turning, until fritters are deep golden, about 4 minutes. Return oil to 375°F and skim out any bits of batter between batches. Transfer fritters to paper towels with tongs to drain, then transfer to a shallow baking pan and keep warm in oven. Season with salt before serving.

SHAZA'S FAVOURITE CORN FRITTERS



Shaza's Favourite Corn Fritters image

Make and share this Shaza's Favourite Corn Fritters recipe from Food.com.

Provided by Stardustannie

Categories     Lunch/Snacks

Time 20m

Yield 12-16 Fritters

Number Of Ingredients 12

375 g fresh corn kernels or 375 g frozen corn kernels
1/2 cup plain flour (all purpose flour)
1/2 cup rice flour
1/4 teaspoon baking powder
1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder (optional but I use it)
1 medium yellow onion
1 stalk celery
1 egg, beaten
3/4 cup water
good squeeze lemon juice

Steps:

  • Sift the flours, baking powder & spices into a bowl.
  • Cut onion into strips from top to bottom.
  • Slice celery finely.
  • Mix the water, egg & lemon juice, add to the flour mixture, beating till smooth. (Extra water may need to added to get correct consistency of batter).
  • stir in the corn, onion and celery.
  • heat vegetable oil in a frying to a depth of 1/2 - 3/4 inch.
  • When oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
  • Fry until the underside of the fritter is golden brown then flip over and do other side.
  • Lift out and drain on absorbent paper placed on a wire rack. This helps keep the fritters crisp.
  • finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.
  • NOTE: The rice flour is what makes these babies extra crispy! I always use frozen extra sweet corn kernels.

Nutrition Facts : Calories 67.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 20.3, Carbohydrate 13.3, Fiber 1, Sugar 1, Protein 2.1

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