4 Herb Corn Fritters Recipes

Steps:

• Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
• Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
• . Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.

Steps:

• In a heavy skillet cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.
• Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
• In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with bacon and syrup or tomatoes.

Steps:

• Crush Ritz crackers in a plastic bag.
• Combine all ingredients in a mixing bowl.
• Melt butter in a non stick pan on medium high heat.
• Drop pancake-size amount in pan and cook until bubbles start to form in the center of the fritters.
• Flip to other side until browned.
• Serve with maple syrup.

Steps:

• Whisk together the yolks, oil, and beer in a bowl. Slowly add the flour, whisking until just combined. Set aside for 20 minutes. Wash and dry the herbs. Whisk the egg whites to soft peaks; fold into the beer batter. Add the salt and pepper.
• In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375°F on a fry thermometer. Dip each herb into the batter, shaking off excess, until lightly coated. Place the herbs in the oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.

Steps:

• Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance.
• Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs.
• Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter.
• Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well.
• Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding.
• Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary.
• Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary.
• Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side.
• If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.