CORNMEAL FRITTERS
These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 fritters (6 servings)
Number Of Ingredients 7
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.
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.
SCALLION CORNMEAL FRITTERS
Categories Appetizer Brunch Side Fry Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 18 fritters
Number Of Ingredients 7
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).
CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD
Categories Leafy Green Tomato Vegetable Appetizer Fry Vegetarian Cornmeal Corn Arugula Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 23
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.
CORN FRITTERS WITH SCALLIONS
A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.
Provided by COOKGIRl
Categories Grains
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 282.5, Fat 4.2, SaturatedFat 1.4, Cholesterol 57.1, Sodium 142.8, Carbohydrate 54.4, Fiber 4.2, Sugar 1.9, Protein 9
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- Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. (You should have about 3 cups of kernels.)
- Transfer the kernels and milk to a large bowl. Add the eggs. Add the scallions, cilantro, or other herbs, cheese, corn kernels and, and the flour. Season with at least 1/2 teaspoon kosher salt and pepper to taste. Use your hands to mix everything together very well. Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, sprinkle some more flour into the bowl. Mix well, and test again—batter will not hold together the way a meatball will; it will be kind of pasty, and the only way to know if it’s ready for frying is to make a test fritter.
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Lightly oil your hands. When the oil in the pan begins shimmering, pinch a golfball-sized amount of batter out of the bowl and carefully drop it into the oil. Reduce the heat to medium. The mound of batter will look pyramidal or gumdrop-like in shape. Gently flatten with a spatula or a fork. After about a minute, check the underside to ensure it is lightly browned. Flip the fritter, and cook for 1 to 2 minutes more or until evenly golden. Transfer to a paper towel-lined plate, season with sea salt, and let cool briefly. Taste. If fritter needs more salt or pepper, add more to the bowl. If the fritter did not stay together at all, sprinkle in some more flour. Mix well.
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