SAVORY CORN FRITTERS
These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.
Provided by Vallery Lomas
Categories finger foods, vegetables, appetizer, side dish
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.
EASY FRESH CORN FRITTERS
Excellent with fresh corn when it's in season!
Provided by Anna Silvani-Morrison
Categories Side Dish Vegetables Corn
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.
Nutrition Facts : Calories 211 calories, Carbohydrate 12.6 g, Cholesterol 102.4 mg, Fat 16.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 232.1 mg, Sugar 1.6 g
CORN FRITTERS WITH SALSA
Categories Dairy Tomato Vegetable Appetizer Brunch Side Fry Vegetarian Lunch Corn Summer Jalapeño Hominy/Cornmeal/Masa Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 (brunch or lunch main course) servings
Number Of Ingredients 15
Steps:
- Make salsa:
- Stir together all salsa ingredients and season with salt.
- Make fritters:
- Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
- Serve fritters with salsa.
AREPITAS WITH CHIMICHURRI AND QUESO FRESCO
Recipe courtesy of Susanna Goihman, Azafran Restaurant, Philadelphia. Love latin infused tapa like dishes. I have yet to make this recipe, so if you do, please share your thoughts. Arepitas are similar to corn fritters.
Provided by Cristina Barry
Categories South American
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
- Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
- Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
- Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
- Using your hand, knead the mixture until a firm but malleable dough is formed.
- Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
- Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
- Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
- Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
- Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.
Nutrition Facts : Calories 375.8, Fat 23.4, SaturatedFat 4.7, Cholesterol 10.2, Sodium 542.1, Carbohydrate 36.1, Fiber 3.4, Sugar 1.4, Protein 7.5
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