BASIC CORN FRITTERS
Embedded in light and fluffy fritters, kernels of corn provide nuggets of texture as well as flavor. Matched with slab bacon, and then topped with maple syrup, the fritters are an idealsummer breakfast, simultaneously luxe and casual.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 four-inch fritters
Number Of Ingredients 7
Steps:
- Using a chef's knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
- In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
- Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side, 1 to 2 minutes more. Repeat the process with the remaining batter, using the remaining oil for pan. Serve immediately.
CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
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.
CORN FRITTERS WITH VERMONT MAPLE SYRUP
Mmmm...can be served as a side dish, for breakfast, or even as a main vegetarian dish! Be sure to use good Vermont maple syrup! Adapted from Mountain Farmhouse, Ludlow, Vermont.
Provided by Sharon123
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the ingredients except oil and maple syrup together.
- Amount of flour can vary. If the corn is very milky and wet, use more flour; batter should not be runny.
- Heat the oil in a cast iron skillet to cover 1/4".
- Add large spoonfuls of batter to the hot oil.
- Cook 3 to 4 minutes per side.
- Flatten with a spatula after turning.
- Serve with real maple syrup.
- Enjoy!
CORN FRITTERS WITH MAPLE SYRUP
Served warm with maple syrup or honey, these corn fritters are great for breakfast or as a snack, and easier to make than you'd think!
Provided by Niki
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 11
Number Of Ingredients 8
Steps:
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.
- Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.
Nutrition Facts : Calories 849.3 calories, Carbohydrate 33.3 g, Cholesterol 16.9 mg, Fat 80.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 10.5 g, Sodium 220.6 mg, Sugar 13.2 g
CORN FRITTERS
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
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.
CORN FRITTER WAFFLES WITH SPICY MAPLE SYRUP
My family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Time 20m
Yield 6 round waffles (1 cup syrup).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in corn., Bake in a preheated round Belgian waffle maker according to manufacturer's directions until golden brown. Meanwhile, combine syrup and cayenne. Serve with waffles and, if desired, cooked corn.
Nutrition Facts : Calories 574 calories, Fat 23g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 507mg sodium, Carbohydrate 84g carbohydrate (44g sugars, Fiber 2g fiber), Protein 10g protein.
CORN FRITTERS AND MAPLE SYRUP
Make and share this Corn Fritters and Maple Syrup recipe from Food.com.
Provided by Aroostook
Categories Corn
Time 20m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat vegetable oil in deep pan or fryer.
- Beat wet ingredient together.
- Sift dry ingredients into vegetable mixture and beat well.
- Drop by spoonsful into hot oil (380F).
- Cook approximately 3 minutes turning at least once.
- Drain on paper towels.
- Serve hot with maple syrup!
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
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.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
FRESH SWEET CORN FRITTERS
Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.
Provided by Lee A Vazquez-fitzmaurice
Categories Side Dish Vegetables Corn
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.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g
CORN FRITTERS
Corn fritters are incredibly versatile-they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.
Yield Makes 10 to 12 (side dish) servings
Number Of Ingredients 8
Steps:
- Combine water and 1/4 cup oil in a small bowl. Whisk together flour and salt in a large bowl, then add liquid in a slow stream, whisking until combined well. Whisk in yolk until smooth.
- Beat egg white in another small bowl with cleaned whisk or an electric mixer until soft peaks form, then fold into batter. Let batter stand at room temperature 1 hour.
- Cut corn kernels from cobs using a large knife without cutting very deeply into cobs, then, working in a shallow dish, scrape cobs with back of knife to release remaining kernels and liquid. Gently stir kernels with liquid into batter.
- Put oven rack in middle position and preheat oven to 200°F.
- Heat remaining 3 3/4 cups oil with garlic in a 12-inch heavy skillet (about 1 inch deep) over moderately high heat until thermometer registers 375°F. Remove garlic when golden.
- Fry heaping tablespoons of batter in batches of 6 or 7 in hot oil, without turning, until fritters are deep golden, about 4 minutes. Return oil to 375°F and skim out any bits of batter between batches. Transfer fritters to paper towels with tongs to drain, then transfer to a shallow baking pan and keep warm in oven. Season with salt before serving.
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