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 35m Yield 6 Number Of Ingredients 7 Steps:
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture. Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.
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.
Time 15m Number Of Ingredients 10 Steps:
In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg. Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.
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.
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 25m Yield 5 cups Number Of Ingredients 7 Steps:
Mix all ingredients together except the oil. Drop by tbspful into the hot oil. Turn. Turn again when golden brown. Drain.
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.
More about “easy fresh corn fritters recipes”
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.
