Peppered Corn Fritters Recipes

Steps:

• In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended. , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.

Steps:

• Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly.
• Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.

Steps:

• In a bowl, combine the corn, red pepper and onions.
• Combine the flour, baking powder, cumin, salt, and pepper; stir into corn mixture.
• Gradually add milk, stirring until blended.
• In a skillet over medium heat, heat 2 tablespoons of oil.
• Drop batter by 1/4 cupfuls into skillet.
• Cook for 2 minutes on each side or until golden brown.
• Repeat with remaining batter, adding more oil as needed.

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.

Steps:

• Mix flour, baking powder, salt and sugar together in a large bowl.
• Gently stir in egg, milk and melted butter.
• Use a potato masher to crush about 1/3 of corn kernels.
• Fold mashed kernels into batter along with the remaining whole kernels and diced pepper.
• Heat oil and spoon mixture by heaping tablespoon into hot oil.
• Cook for 2 minutes and turn to cook reverse side until golden brown.
• Drain on paper towels and top a little sprinkle of salt.

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.

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.