Sourdough Corn Fritters Food

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SOURDOUGH CORN FRITTERS



Sourdough Corn Fritters image

I have made this recipe many times, and it is wonderful, especially if fresh corn is used instead of canned. This recipe is in "The sourdough cookbook", by Rita Davenport.

Provided by Lou6566

Categories     < 30 Mins

Time 18m

Yield 24 fritters, 12 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nonfat dry milk powder
2 eggs
1 cup sourdough starter
1 (12 ounce) can whole kernel corn, drained
1/4 teaspoon dried onion flakes
vegetable oil (for deep frying)

Steps:

  • In a medium bowl, stir together flour, baking soda, salt and milk powder: set aside.
  • In a large bowl, beat eggs. Stir in sourdough starter, corn and onion. Stir in flour mixture until just moistened; set aside.
  • Pour oil 3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
  • Carefully drop batter by Tablespoons full into hot oil. Fry 1 1/2 to 2 minutes on each side or til golden brown, turning once. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 91.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 32, Sodium 283.5, Carbohydrate 16.1, Fiber 0.9, Sugar 3.4, Protein 4.7

SOURDOUGH CLAM FRITTERS



Sourdough Clam Fritters image

Alaska Magazine printed a version of this recipe for Sourdough Clam Fritters years back, and it's always nice to find different uses for sourdough.

Provided by Uncle Dobo

Categories     Summer

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup sourdough starter
2 eggs, beaten
1/2 cup powdered milk
1 cup minced clam
1 teaspoon minced dried onion
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup flour
oil (for deep frying)

Steps:

  • Start heating up the oil for frying: in a heavy pot or deep fryer, heat the oil (at a depth of at least 3 inches) to 375 degrees F.
  • In a bowl, combine the sourdough starter and eggs, then stir in the powdered milk, clams, and dried onion.
  • In a different bowl, combine the dry ingredients, then add it into the clam mixture. Stir until it's all combined well.
  • Drop by spoonfuls into the oil and dry until the fritters are a nice, deep golden brown, which will take about 1 to 3 minutes per side.
  • Drain fried fritters well on/with paper towels and serve immediately.
  • Note: some people like to add corn to these fritters, which is nice, too. You can use just about any kind of clam meat for these.

Nutrition Facts : Calories 273.9, Fat 7.6, SaturatedFat 3.6, Cholesterol 140.6, Sodium 574.9, Carbohydrate 32.1, Fiber 0.9, Sugar 6.6, Protein 17.9

THE BEST FRESH CORN FRITTERS



The Best Fresh Corn Fritters image

These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too.

Provided by MarraMamba

Categories     Sauces

Time 1h

Yield 26 small fritters

Number Of Ingredients 17

4 1/2 ounces all-purpose flour
1/4 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon table salt, more for sprinkling
1/2 cup whole milk
1/4 cup sour cream
2 large eggs
1 cup fresh corn kernels, coarsely chopped (from about 1 large or 2 small ears of corn)
1 -1 1/2 cup vegetable oil
1 lb fresh ripe tomatoes (about 3 medium)
1 unpeeled garlic clove
1/2 medium chipotle from a can chipotle chile in adobo
kosher salt
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons fresh lime juice

Steps:

  • Salsa:.
  • Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
  • In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt-it needn't be perfectly smooth.
  • In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
  • Fritters:.
  • In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
  • Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
  • Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.

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