Time 15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a bowl, combine egg& milk. Stir in corn& oil. Combine flour, sugar, salt& baking powder; add to egg mixture; stir just until mixed. Drop from Tbsp. a few at a time into oil heated to 375 degrees. Fry until golden& cooked through, about 4-5 minutes. Drain in paper towels. Serve hot with warm maple syrup.
Time 15m Number Of Ingredients 9 Steps:
In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the eggs and heavy cream until the batter is well-combined. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed. Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.
Time 30m Yield 12 Number Of Ingredients 9 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.
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.
Time 20m Yield 15 patties, 5 serving(s) Number Of Ingredients 9 Steps:
Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed. While corn is thawing, mix all of the remaining ingredients except oil in a large bowl. Add thawed corn to batter and mix well. Heat oil in a large non-stick skillet on medium-high. Drop spoonfuls of batter into skillet. Brown on both sides. Drain on paper towels before serving.
Yield Makes about 2 dozen Number Of Ingredients 11 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.
Time 31m Yield 25 to 30 fritters Number Of Ingredients 10 Steps:
Score corn through middle of each kernel with a sharp knife. Grate corn from cob or cut kernels from cob with a very sharp knife (do not cut so deeply as to include part of cob). Put kernels in a 4-cup glass or ceramic bowl. Mash slightly with a potato masher until a milky liquid is exuded. Add sugar, salt, paprika and pepper and stir. Cover tightly with polyvinyl microwave plastic wrap. Cook at 100 percent 1 minute. Uncover and stir. Reserve. In an 8-cup measure, heat oil at 100 percent 15 minutes, until a microwave thermometer registers 375 degrees Fahrenheit. To the corn, add egg yolks, flour and baking powder and stir. Beat egg whites until stiff. Fold into corn mixture. Drop corn mixture by the tablespoon into hot oil. Depending upon shape of measuring cup, you will be able to cook 6 to 10 fritters at a time. Cook, uncovered, 45 seconds at 100 percent. Turn fritters over with a slotted spoon. Cook 45 seconds longer, until fritters are golden brown. Remove and drain on paper towel. Heat oil at 100 percent 5 minutes between batches. Continue making fritters with remaining batter. Do not remove container of oil from microwave oven until it cools. Serve fritters immediately with nectarine sauce, maple syrup or creme fraiche and caviar.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture. , In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.
Time 15m Yield 15 fritters Number Of Ingredients 10 Steps:
Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the eggs and heavy cream until the batter is well combined. Line a plate with paper towels. Coat the bottom of a large saute pan with oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed. Garnish the corn fritters with the scallions and serve them with sour cream or aioli for dipping.
Time 20m Number Of Ingredients 10 Steps:
Preheat oven to 200 degrees. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.
More about “corn fritters recipes”
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.
