Savory Corn Fritters With Sauteed Vegetables Recipes

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.

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:

• Heat oil in a large Dutch oven or heavy-bottomed pot to 365F. Whisk together flour, baking powder, cornmeal, salt and pepper in a mixing bowl. Whisk eggs together on another bowl and then add dry ingredients. Fold in corn kernels last. Do not overmix batter. Carefully drop by tablespoonful into oil and fry until golden brown. Drain on paper towels.

Steps:

• In a bowl combine 1 cup of corn kernels, flour, baking powder, 1/2 teaspoon salt and soda water. Stir to blend. Add Tabasco sauce and black pepper. Stir, and set batter aside.
• Blanch the green beans in boiling water. Chill.
• Place 3 ears of corn (in husks) on a preheated barbecue grill, and cook, turning periodically, for 10 minutes. Let cool; then, shuck corn, remove kernels and set aside.
• Place a large saute pan over medium-high heat. Add 1 tablespoon of olive oil and the bacon. Cook for 1 minute, stirring. If the bacon is lean you may need to add an extra tablespoon of olive oil. Add the okra. Cook, stirring, for 1 minute. Add the onions. Stir. Add thyme and tomatoes. Add toasted corn, and stir; then, the green beans and garlic. Add vinegar. Stir and reduce heat to medium. Cook for 3 minutes. Add butter and tarragon, and stir to blend. Salt and pepper to taste. Keep sauce warm.
• Heat vegetable oil in a wok or deep fryer to 340 degrees. Drop a tablespoon of fritter batter into oil. Cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon, and drain on paper towels. Repeat with remaining batter.
• Before serving, add scallions to vegetable sauce and reheat. Distribute over the center of each plate, and surround with fritters.