Southwestern Corn Fritters Food

QUICK AND EASY CORN FRITTERS

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.

CORN FRITTERS

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.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

SOUTHWESTERN CORN FRITTERS

Steps:

• Heat the oil in a large skillet. Add corn and cook over medium heat for a couple of minutes. Add red pepper and jalapeno and cook for another couple of minutes. Transfer to a bowl and mix in the cilantro. Do not discard the oil.
• In a separate bowl, beat the eggs with the cumin, salt and pepper, then stir into vegetables.
• Using the same oiled skillet, drop heaping spoonfuls of the corn mixture into the oil. Cook for a minute or two on each side, until browned. Once cooked on both sides, remove from the pan and drain on paper towels before serving.

CHILE SWEET CORN FRITTERS

Steps:

• In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
• Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
• Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
• Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
• Serve with the warmed sweet chili sauce for dipping.

SOUTHERN CORN FRITTERS

Steps:

• Preheat oil or fat to about 360F in a fryer or deep pan.
• Beat egg whites to stiff peaks.
• Beat egg yolks.
• Add corn, flour and seasonings.
• Fold in stiffly beaten egg whites followed by the baking powder.
• By teaspoonfuls, drop into hot oil or fat.
• Fry until golden, pull out and cool on paper towels.
• Serve immediately.