Fresh Corn Fritters Southeast Asia Recipes

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.

Steps:

• Make the relish.
• Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
• Add the chilies and garlic, stir-fry for 1 minutes.
• Remove from heat and allow to cool slightly.
• Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
• Set aside.
• FRITTERS:.
• Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
• Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
• Place in bowl with whole corn kernels.
• Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
• (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
• Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
• Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
• Drop 6 heaping tablespoons batter in pan.
• Fry until golden brown or about 1 minute per side.
• Transfer fritters to plate lined with paper towels.
• Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
• NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

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.

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.

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.

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!

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.

Steps:

• For the dressing.
• 1/4 cup fish sauce.
• 1/4 cup lime juice.
• 1 tablespoon peanut oil.
• Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
• Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
• To make dressing, combine all ingredients in a jug, mix well.
• Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.
• Serve fritters topped with salad.

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.

Steps:

• In a large bowl add the ingredients.
• Mix well.
• In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
• Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
• Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
• Serve with a dollop of sour cream and chives.
• Enjoy!

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.

Steps:

• Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
• Combine flour and next 5 ingredients in a large bowl.
• Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
• Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
• Heat 2" oil to 375º.
• Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
• Serve with Spicy Dipping Sauce.

Steps:

• Mix together.
• You may need a little more flour. Butter skillet heavily then make like pancakes; brown on both sides.