Scallion Cornmeal Fritters 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:

• In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
• In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.

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:

• Put oven rack in middle position and preheat oven to 200°F.
• Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.
• Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).

Steps:

• Prepare tomatoes:
• Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
• Make fritters while tomatoes cool:
• Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
• Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
• Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
• Prepare arugula:
• Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
• Divide arugula, fritters, and tomatoes among 8 small plates.

Steps:

• In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
• Cut off the ends of each plantain. Use a sharp knife to slice the peel along the length of each plantain without cutting into the flesh. Remove peels and discard. Slice plantains crosswise into 1-inch pieces. Using a mortar and pestle or a food processor, pound or pulse the plantains into a coarse purée. Avoid making the purée too smooth, especially if using a food processor.
• Set aside 1/4 cup scallions for garnish. Stir or pulse the remaining 1/4 cup scallions, the garlic, ginger and Scotch bonnet pepper into the purée in the mortar or processor. Add the purée to the cornmeal mixture, and stir until the batter is just combined and resembles a shaggy dough. Fold in the sour cream.
• Line a sheet pan with paper towels or set a wire rack in the pan. Heat 1 1/2 inches of oil in a medium saucepan or deep skillet over medium-high to 325 degrees. If you don't have a deep-fry thermometer, test the oil temperature by lowering a pea-size drop of batter into the oil. Bubbles should form around the batter, and the drop should float to the surface.
• Working in batches to avoid crowding the pan, use a small dessert spoon to drop heaping teaspoon-size portions of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. The batter should not darken too quickly or take too long to cook through, so maintain the oil temperature by raising or lowering the heat as needed. Transfer the mosas to the paper towels or rack using a slotted spoon or tongs. Repeat with the remaining batter.
• Serve warm, garnished with the remaining scallions, with fry sauce alongside.

Steps:

• In a medium bowl combine the cornmeal, flour, baking powder, salt, pepper and nutmeg.
• In a large bowl beat the egg. Stir in the milk and reserved corn liquid (or water).
• Stir in the dry ingredients and blend well.
• Stir in the corn (if using frozen corn, defrost first) and green onions. For best results, refrigerate batter for 30 minutes.
• In a large pan heat some oil until it bubbles when a small amount of batter is dropped inches.
• Dip a utensil into the hot oil to coat and then measure out 1 rounded tablespoon of the cornmeal batter into the pan.
• Cook fritters until golden on one side then turn over and cook until golden on other side.
• Remove fritters from the pan, drain on paper towels and transfer to warming platter.
• Serve warm with garnish of green onion slices and red pepper flakes if desired. Season with salt and pepper if necessary.
• Yield: I eat these too fast to remember how many fritters the recipe yields! Also, be sure your cornmeal is fresh.