SATISFYING CORN FRITTERS
Fritters are a pleasing side dish. The sugar can be adjusted if you like things a bit sweeter. The recipe calls for deep frying them, but I have also done them in a skillet with just enough oil to cover the bottom of the pan.
Provided by Ouisey
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine egg& milk.
- Stir in corn& oil.
- Combine flour, sugar, salt& baking powder; add to egg mixture; stir just until mixed.
- Drop from Tbsp.
- a few at a time into oil heated to 375 degrees.
- Fry until golden& cooked through, about 4-5 minutes.
- Drain in paper towels.
- Serve hot with warm maple syrup.
Nutrition Facts : Calories 265.7, Fat 6.9, SaturatedFat 1.7, Cholesterol 50.8, Sodium 700.9, Carbohydrate 45.2, Fiber 2.6, Sugar 5.4, Protein 8.1
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
EASY CORN FRITTERS
I haven't had these corn fritters in years, and made my mom's recipe tonight. They are super easy and really tasty. They basically taste like pancakes with corn in them. I think they would be a great way to sneak some veggies into your pickier eaters diet.
Provided by karen
Categories Corn
Time 20m
Yield 15 patties, 5 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
- While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
- Add thawed corn to batter and mix well.
- Heat oil in a large non-stick skillet on medium-high.
- Drop spoonfuls of batter into skillet. Brown on both sides.
- Drain on paper towels before serving.
CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
FRESH CORN FRITTERS
Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
Provided by MarthaWhite(R)
Categories Trusted Brands: Recipes and Tips MarthaWhite®
Time 15m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 8.9 g, Cholesterol 25.1 mg, Fat 5.3 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 195.6 mg, Sugar 0.3 g
CORN FRITTERS
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
- Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.
CORN FRITTERS
During the Depression, we made do with what we had. Mother always looked for ways to add variety to our meals, and these corn fritters were her special treat. She served them as a bread or a vegetable. No matter how they were presented, their hearty taste complemented any meal. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture. , In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.
Nutrition Facts :
CORN BALL FRITTERS
Make and share this Corn Ball Fritters recipe from Food.com.
Provided by JD4651
Categories Lunch/Snacks
Time 20m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Heat deep fryer to 375°F.
- Stir all ingredients together.
- If too thin, add more flour.
- If too thick, add a little more milk.
- You want mixture to be the consistency of a thin dough.
- Drop by teaspoonfuls in hot oil.
- Cook until golden brown on all sides.
- Remove from oil to paper towels to drain.
- Sprinkle with salt to desired taste. Chicken bouillon cube can be omitted if chicken flavor is not desired or beef bouillon cube can be substituted.
- Just dissolve cube first. For spicy cornball fritters, add 1/4 cup of diced jalapeno peppers.
Nutrition Facts : Calories 2012.6, Fat 33.5, SaturatedFat 11.8, Cholesterol 669.2, Sodium 3662.2, Carbohydrate 364.9, Fiber 22.3, Sugar 16.8, Protein 75.1
FRIED CORN BALLS
These bite-size treats are so easy to make. Serve them as an appetizer or as a side to a beef or chicken entree.-Ronnie-Ellen Timoner, Middletown, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the egg, corn, cracker crumbs, sugar and baking powder (batter will be soft)., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded teaspoonfuls; fry in batches until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm.
Nutrition Facts :
DIXIE CROSSROADS CORN FRITTERS
I have been meaning to post this recipe for a long time; these are absolutely delicious! Dixie Crossroads is a fantastic seafood restaurant in Florida, and they serve these before each meal. At the restaurant you can buy the fritter mix, but they also give out the recipe so you can make them from scratch.
Provided by Lennie
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot or deep fryer, heat your preferred oil to deep fry with to approximately 350 degrees F.
- In a mixing bowl, sift together the flour, baking powder, salt, and sugar.
- In a separate bowl, combine beaten eggs, milk, and butter.
- Whisk egg mixture into dry ingredients; stir in corn last.
- Drop by tablespoonfuls into hot oil; deep fry about 5 minutes, or until fritters are golden brown.
- Sprinkle with icing sugar and serve as soon as possible; best when served very warm.
Nutrition Facts : Calories 485.8, Fat 17.2, SaturatedFat 9.7, Cholesterol 132.1, Sodium 736.6, Carbohydrate 70.9, Fiber 2.4, Sugar 15.1, Protein 12.9
MARINA'S GOLDEN CORN FRITTERS
Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 fritters.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, baking powder, parsley and salt. In another bowl, whisk eggs, milk, melted butter and onion until blended. Add to dry ingredients, stirring just until moistened. Fold in corn., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 162 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 327mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CORN FRITTERS
Corn fritters are incredibly versatile-they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.
Yield Makes 10 to 12 (side dish) servings
Number Of Ingredients 8
Steps:
- Combine water and 1/4 cup oil in a small bowl. Whisk together flour and salt in a large bowl, then add liquid in a slow stream, whisking until combined well. Whisk in yolk until smooth.
- Beat egg white in another small bowl with cleaned whisk or an electric mixer until soft peaks form, then fold into batter. Let batter stand at room temperature 1 hour.
- Cut corn kernels from cobs using a large knife without cutting very deeply into cobs, then, working in a shallow dish, scrape cobs with back of knife to release remaining kernels and liquid. Gently stir kernels with liquid into batter.
- Put oven rack in middle position and preheat oven to 200°F.
- Heat remaining 3 3/4 cups oil with garlic in a 12-inch heavy skillet (about 1 inch deep) over moderately high heat until thermometer registers 375°F. Remove garlic when golden.
- Fry heaping tablespoons of batter in batches of 6 or 7 in hot oil, without turning, until fritters are deep golden, about 4 minutes. Return oil to 375°F and skim out any bits of batter between batches. Transfer fritters to paper towels with tongs to drain, then transfer to a shallow baking pan and keep warm in oven. Season with salt before serving.
THE BEST FRESH CORN FRITTERS
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
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.
CORN FRITTERS CANADIAN STYLE
These lunchtime treats were a favorite for us when we were kids. A wonderful alternative to traditional deep-fried Southern-style fritters.
Provided by SEAN BICKFORD
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
- Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 59.1 g, Cholesterol 33.3 mg, Fat 3.3 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 936.6 mg, Sugar 5.5 g
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