SWEETCORN FRITTERS
Make and share this Sweetcorn Fritters recipe from Food.com.
Provided by Chelsea_
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243.6, Fat 8.7, SaturatedFat 1.4, Cholesterol 52.9, Sodium 712.9, Carbohydrate 38.2, Fiber 2, Sugar 3.7, Protein 5.9
FRESH SWEET CORN FRITTERS
Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.
Provided by Lee A Vazquez-fitzmaurice
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g
CHILE SWEET CORN FRITTERS
These easy fritters celebrate the flavors of summer and can be made all year round using frozen sweet corn. They are perfect for the whole family. I like to add a little fresh chile heat to mine, but when I am making them for kids, I simply leave it out.
Provided by Food Network
Time 35m
Yield 12 fritters
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
- Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
- Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
- Serve with the warmed sweet chili sauce for dipping.
CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
SWEETCORN FRITTERS (CAN BE WEIGHT WATCHERS)
I love this recipe for its versatility. I can make it Weight Watchers friendly by reducing the oil. I can vary the amount of chilli to give it more or less heat. And it can be served with a range of sauces/ dips to add extra flavour! Despite the long list of steps, it comes together surprisingly quickly. If you make these the healthy way using less oil, make the fritters smaller so they cook quickly without browning too much before the middle is cooked through.
Provided by Shuzbud
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a non-stick pan, add the onion and cook, stirring, for 5 minutes, until beginning to soften. Add the chilli and garlic and cook for a further minute. Remove from the heat and set aside.
- Put the sweetcorn in a mixing bowl and lightly mash with a potato masher to break down the kernels a little.
- Add the onion mixture, spring onions and egg to the mixing bowl.
- Season to taste with salt and pepper and stir to mix.
- Sift in the flour and baking powder and stir to mix. The mixture is quite runny at this stage but don't worry- it firms up nicely when cooked!
- Heat 1 tablespoon of the oil in the non-stick pan.
- Drop four heaped spoonfuls of the sweetcorn mixture in once the oil is hot. Flatten them using a spatula until roughly 1cm/ 1/2inch thick- do this gently so the mixture does not stick to the spatula and break up the fritter.
- Fry the fritters for 3-4 minutes, or until golden and crisp on the underside. Flip them using the spatula and fry the other side for 3-4 minutes until done.
- Remove the fritters from the pan and keep warm.
- Wipe the pan with kitchen paper and repeat from step 6 to cook the remaining fritters.
- Serve drizzled with sweet chilli sauce or your favourite sauce/ dip. You could also garnish with chopped fresh coriander leaves.
Nutrition Facts : Calories 115.5, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 115, Carbohydrate 22.5, Fiber 2.6, Sugar 1.3, Protein 4.9
SWEETCORN & COURGETTE FRITTERS
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
- Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
- Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.
- Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.
Nutrition Facts : Calories 465 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
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