FRESH SWEET CORN FRITTERS
Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.
Provided by Lee A Vazquez-fitzmaurice
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g
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
SAVORY CORN FRITTERS
These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.
Provided by Vallery Lomas
Categories finger foods, vegetables, appetizer, side dish
Time 30m
Yield 18 fritters
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
- Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
- Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
- Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
MAMIE'S CORN FRITTERS
These wonderful corn fritters came down from my great-grandmother. They can be served with maple syrup for breakfast, or as a side dish with jambalaya, chili, or a Mexican dinner.
Provided by sanna_maki
Categories Side Dish Vegetables Corn
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
- Heat oil in a large deep skillet over medium-high heat.
- Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
- Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 8.6 g, Cholesterol 7.2 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 336.7 mg, Sugar 2.9 g
EDDIE'S FAVORITE FIESTA CORN
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.
Nutrition Facts : Calories 249 calories, Fat 14g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 399mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
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
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
Provided by Barbara Kafka
Categories side dish
Time 31m
Yield 25 to 30 fritters
Number Of Ingredients 10
Steps:
- Score corn through middle of each kernel with a sharp knife. Grate corn from cob or cut kernels from cob with a very sharp knife (do not cut so deeply as to include part of cob). Put kernels in a 4-cup glass or ceramic bowl. Mash slightly with a potato masher until a milky liquid is exuded. Add sugar, salt, paprika and pepper and stir. Cover tightly with polyvinyl microwave plastic wrap. Cook at 100 percent 1 minute. Uncover and stir. Reserve.
- In an 8-cup measure, heat oil at 100 percent 15 minutes, until a microwave thermometer registers 375 degrees Fahrenheit. To the corn, add egg yolks, flour and baking powder and stir. Beat egg whites until stiff. Fold into corn mixture.
- Drop corn mixture by the tablespoon into hot oil. Depending upon shape of measuring cup, you will be able to cook 6 to 10 fritters at a time. Cook, uncovered, 45 seconds at 100 percent. Turn fritters over with a slotted spoon. Cook 45 seconds longer, until fritters are golden brown. Remove and drain on paper towel.
- Heat oil at 100 percent 5 minutes between batches. Continue making fritters with remaining batter. Do not remove container of oil from microwave oven until it cools. Serve fritters immediately with nectarine sauce, maple syrup or creme fraiche and caviar.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 25 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 2 grams, TransFat 0 grams
FIESTA CORN
Make and share this Fiesta Corn recipe from Food.com.
Provided by Sassy Cat
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the corn according to package directions.
- In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
- Add the onion and bell peppers.
- Saute gently, do not let the onion brown.
- Drain the corn and return it to the sauce pan.
- Add the onions and peppers to the corn.
- Add the chilies; and warm through.
- Sprinkle with Smoky Paprika and serve.
- Serve.
Nutrition Facts : Calories 137.3, Fat 2, SaturatedFat 0.4, Sodium 18.6, Carbohydrate 30.2, Fiber 4.2, Sugar 3.5, Protein 4.6
CORN FRITTERS
Steps:
- Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
- Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.
- Combine the sour cream, honey and black pepper in small bowl.
CHEF'S MARKET CORN FRITTERS
Steps:
- Mix all the ingredients except the oil together until well blended.
- Heat 1/2-inch vegetable oil in a wide frying pan over medium-high heat. Drop the batter by heaping tablespoonfuls into the hot oil being careful not to overcrowd them in the pan. Cook, turning once, until browned on both sides, about 1 minute per side. Drain and serve warm.
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
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.
FIESTA CORN BREAD
I love this bread-it's my most requested recipe and has won blue ribbons at county fairs in three different states.-Jean K Irving, Thousand Oaks, California
Provided by Taste of Home
Time 55m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 425mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.
FIESTA FRITTERS
Ready, Set, Cook! Special Edition Contest Entry: These spicy, crispy, sassy fritters will become the star of the meal with a bold mix of flavors and textures. Makes enough to serve a crowd!
Provided by ACoupleintheKitchen
Categories Potato
Time 30m
Yield 36 fritters, 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, fold together potatoes, corn, black beans, eggs, green onions, taco seasoning, corn meal, salt and pepper until well combined.
- Line a baking sheet with aluminum foil.
- Form fritter mixture into golf-ball sized fritters and set on lined baking sheet.
- Chill fritters in refrigerator for at least 30 minutes.
- In a large skillet or cast-iron pan, heat oil until hot enough for frying, about 375 degrees.
- Fry fritters in batches until golden brown and cooked through (about 2 minutes each side), and drain on paper towels.
- Serve as a side dish, or with salsa as an appetizer.
Nutrition Facts : Calories 258.5, Fat 25, SaturatedFat 2, Cholesterol 20.7, Sodium 56.9, Carbohydrate 7.9, Fiber 1.5, Sugar 0.2, Protein 2.3
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
Make and share this Corn Fritters recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Corn
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the dry ingredients, gradually adding the milk and well beaten egg.
- Beat thoroughly and then add the melted butter and corn.
- Drop by spoonfuls into hot deep fat and fry until well browned.
- Drain on brown paper.
Nutrition Facts : Calories 380.9, Fat 8.1, SaturatedFat 3.5, Cholesterol 104.9, Sodium 840.7, Carbohydrate 65.5, Fiber 3.5, Sugar 3.6, Protein 13.2
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- In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. Add the water and the 2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let stand at room temperature for 1 hour.
- In a medium saucepan, heat 1 inch of oil to 350°. Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if necessary to maintain 350°. Serve immediately.
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