Shazas Favourite Corn Fritters Food

QUICK AND EASY CORN FRITTERS

Steps:

• In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 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 sauté pan with vegetable 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 for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they're golden brown and cooked through. 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 scallions and serve them with sour cream or garlic aioli for dipping.

SHAZA'S FAVOURITE CORN FRITTERS

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.