Corn And Wild Rice Fritters Recipes

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.

Steps:

• In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
• Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
• Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
• In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.

Steps:

• Mix all ingredients except oil and salsa. Add oil to heavy skillet to a depth of ¼ inch.
• Heat over medium until oil is hot.
• Drop small amounts (2 tablespoons or up to 1/3 cup) of batter into the oil, cooking a few fritters at a time.
• Cook each batch until brown and cooked through. Drain on paper towels and serve with salsa.

Steps:

• Combine corn, rice, milk, eggs, and chives in a large bowl.
• Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
• Stir flour mixture into corn mixture until well combined.
• Heat olive oil on a griddle or a large skillet over medium heat.
• Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Steps:

• Combine all the ingredients except for oil and mix well.
• In a pan, heat oil for shallow frying.
• When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter.
• Fry one side until golden and flip. If there are too many holes in the fritter, add more cornstarch to the batter.
• Drain fritters on paper towels to absorb excess oil.
• Serve with salsa, tzatziki or anything else that has a zesty fresh flavor!
• Enjoy!