The Best Fresh 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.

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.

EXTRA CRISPY CORN FRITTERS

Steps:

• Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
• Place flour, cornflour and baking soda in a bowl, mix to combine.
• Add egg and milk, mix until incorporated (batter will be lumpy and thick).
• Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
• Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
• Spray the underside of a spatula with oil (so batter won't stick when you flatten).
• Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don't crowd the skillet.
• Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 - 3 minutes.
• Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
• Serve with sauce of choice for dunking!

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.

EASY FRESH CORN FRITTERS

Steps:

• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture.
• Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

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.

BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA

Steps:

• Turn on the oven to very low - just to keep the fritters warm.
• Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
• Stir through remaining corn, flour and baking powder until just combined.
• Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
• When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1 1/2 minutes each side, or until golden.
• Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
• To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

FRESH CORN FRITTERS

Steps:

• Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
• Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.

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.

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.

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.

SUGAR-DUSTED CORN FRITTERS

Steps:

• Beat the egg, milk and sugar together.
• Sift the dry ingredients and add to the egg mixture.
• (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
• Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
• Stir or fold in the corn until evenly distributed.
• Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
• Drain on paper towels.
• Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup.
• Notes: I usually try one first.
• If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that.
• Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
• When one side is brown, I just turn and brown the other side.

FRESH CORN FRITTERS (SOUTHEAST ASIA)

Steps:

• Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.
• In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing for a minute or until quite smooth, stopping the machine to scrape down the sides if necessary.
• Combine this puree with the whole corn kernels, egg, flour, spices, cilantro & season with salt & pepper. The mixture should hold together when you clump it, but if it doesn't add a little more flour.
• Put at least 2 inches of oil in a deep saucepan or skillet & heat over medium-high heat to 350 degrees F or until a pinch of flour dropped into it sizzles.
• Use a spoon or your hands to form the batter into golf-ball-size (or smaller) fritters, & gently slide them into the oil. Fry about 4 minutes or until golden brown, turning once.
• Serve & ENJOY!

CORN FRITTERS

Steps:

• Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!

CORN FRITTERS

Steps:

• In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg.
• Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.

CORN FRITTERS

Steps:

• Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
• Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
• Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.

FRESH CORN FRITTERS

Steps:

• cut kernels from corn.until you get 1 cup.
• grate 1-2 ears of corn on box grater, then scrape pulp -- -1/2 cup.
• put in a bowl with cut kernels, mix egg, flour, cornmeal, cream, onion, salt and cayeene into corn mixture to form thick batter.
• may refrigerate up to 4 hours.
• Heat oil in large skillet -- drop heaping tbslful into oil.
• fry till golden.about 50 seconds, flip and fry the second side.
• TO MAKE OUT OF SEASON FRITTERS:.
• Pulse 2 cups frozen corn, thawed and remaining ingredients in food processor.
• about 10 1 second pulses.
• it will be thick batter.fry the same way as fresh.

THE BEST FRESH CORN FRITTERS

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.