Sweet Corn Fritters Food

EDMONDS SWEETCORN FRITTER

Steps:

• Sift the flour, baking powder, salt and pepper to taste into a bowl.
• Add the beaten egg, mixing to combine. Stir in the sweetcorn.
• Heat the oil in a frying pan.
• Drop spoonfuls of fritter mixture into the pan. Cook until golden then turn and cook the other side.
• Drain on absorbent paper. Serve hot.

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.

SWEETCORN FRITTERS

Steps:

• Sift flour, baking powder, salt and pepper to taste into a bowl.
• Add egg, mixing to combine.
• Stir in sweetcorn.
• Heat oil in a frying pan.
• Drop tablespoonsful of corn mixture into pan.
• Cook until golden then turn and cook the other side.
• Drain on absorbent paper.
• Serve hot.

FRESH SWEET CORN FRITTERS

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.

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.

CREAMED CORN FRITTERS

Steps:

• Place the flour, baking powder, coriander, and cumin into a large mixing bowl. Use a spoon or whisk to mix the dry ingredients until well combined.
• Make a well in the center of the flour, add the corn, milk, eggs, and chives.
• Stir until the ingredients are well combined and there are no lumps.
• Season to taste with salt and pepper.
• Heat the oil in a frying pan until hot. The oil is ready when you drop a little of the batter into the oil and it starts to bubble around the edges.
• Drop heaped tablespoons of the batter into the pan, spaced about 2 cm (0.7 inches) apart, flatten the tops of the fritters with the back of a spoon. See note 2
• Fry for about 2 minutes on each side or until light and golden on both sides and cooked through. Lower the heat, if the fritters are browning too quickly to avoid burning.
• When cooked remove from the pan and drain on absorbent paper.
• Best eaten hot or warm.

SWEET CORN FRITTERS

Steps:

• Gather the ingredients.
• Using a sharp knife over a large bowl, carefully shave the corn kernels off the cob into the bowl. With the back of the knife, scrape the milky juice from the cob into the bowl as well.
• Whisk the eggs and milk into the corn until thoroughly combined.
• In another bowl, combine the flour, cornmeal , sugar, salt, and baking powder.
• Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.
• In a heavy-duty skillet, pour enough oil so it's about 3/4-inch deep. Over medium-high heat, bring the oil to 375 F.
• When the oil is hot, carefully drop rounded tablespoons of the batter into the oil. Don't crowd the pan; the fritters should not touch each other. Cook about 3 minutes on each side, until the corn fritters are golden brown.
• Drain on paper towels or a wire rack and add a sprinkling of salt if desired.

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.

COUNTRY CORN FRITTER

Steps:

• Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat.
• Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters

SWEET CORN FRITTERS

Steps:

• Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.
• Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.
• In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.
• Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.
• Serve with Thai sweet chilli sauce for dipping.

SWEETCORN FRITTERS

Steps:

• In a bowl add flour, caraway seeds, cayenne pepper, salt, egg and water. Mix to a batter.
• Finely dice the red onion and rinse and drain the sweetcorn. Mix in both to the batter.
• Add the olive oil to a pan and set to medium heat.
• Now, ideally with a big spoon, take a burger-sized amount of the batter and place it into the pan. If needed adjust slightly with the spoon to make the patties look nice.
• Fry flat in the pan 5 minutes each side or until golden brown.
• Serve with a some baby leaf salad and your sour cream. Enjoy :-)

SWEET CORN FRITTERS

Steps:

• Mix all the ingredients together in a big bowl, stir to combine well and make sure that there are no lumps in the mixture.
• Heat up a pot with cooking oil. Drop 1 tablespoon of the mixture into the oil, but don't over crowd the pot. Deep-fry the fritters until they turn light to golden brown. Remove the fritters from the oil with a slotted spoon or strainer, transfer them on a dish lined with paper towels. Dust some powdered sugar on top of the fritters and serve warm.

SWEETCORN FRITTERS

Steps:

• Place 300g of sweet corn, the roughly chopped onion, eggs, herbs, flour, paprika and seasoning into a food processor and blitz until combined. Transfer to a bowl and stir in remaining sweet corn
• Place 1-2 tbs oil in frying pan over a medium heat. Place 2-3 tbsp of batter in pan in batches of 3 and fry for a minute each side or until golden
• Place fritters on a paper lined tray and keep warm while you make the rest
• Serve with soured cream and guacamole

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.

SWEETCORN FRITTERS RECIPE

Steps:

• Sift the flour, baking powder and seasoning into a large bowl. Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
• Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with any thing else you fancy (see the tip!).
• In a frying pan, add a tablespoon of vegetable oil. Once hot, fry spoonfuls of mixture for about 2 mins each side until golden and crisp on each side.
• Serve the sweetcorn fritters with a salsa or a quick salad of peppers, spring onions, tomatoes and cucumber.