Potato Corn Fritters Recipes

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.

Steps:

• Heat 1 tbsp of the oil and gently fry the onion until soft but uncoloured. Remove from heat.
• Mix the potato and sweetcorn together and add the the oregano, beaten egg, onion mix and seasoning if desired.
• Heat the remaining oil in a frying pan or skillet. Divide the mixture into two and place into the hot pan to make two oval shaped cakes.
• Cook the fritters over a low heat for about 10 mins until the bottom is golden and they are almost cooked through. It helps to flatten them with a palette knife.
• Sprinkle each cake with the grated cheese and place under a hot grill until the cheese is melted and golden brown.
• White the fritters are under the grill poach or fry two eggs.
• Serve the fritters topped with the egg and with some sliced tomatoes if desired.

Steps:

• In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk.
• In a clean bowl beat the egg white until stiff.
• Fold the egg white and potato into the mixture.
• Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.
• Serve with some grilled bacon.
• delicious.

Steps:

• 1. In a bowl combine all the ingredients and drop by table spoon fulls into a hot well oiled frying pan, cook until done flipping half way through. Serve with either butter salt and pepper like I like them or with maple syrup like Eric likes them.

Steps:

• Drain the grated potato on paper towels, squeeze out excess moisture.
• Combine potato in a bowl with corn, eggs, breadcrumbs, spring onions, garam masala, salt and chilli powder. Mix well.
• Heat oil over medium heat and drop heaped tablespoons of batter into pan.
• Cook 2-3 mins on each side or until golden brown.
• Drain on paper towel and keep warm. Repeat with remaining mixture.
• To make dipping sauce: combine all the ingredients. Mix well.
• Serve with fritters.
• p.s. variation: you can use one cup of frozen corn instead of 260g can.

Steps:

• Sift together dry ingredients.
• Mix together corn and egg. Add dry ingredients. Stir slowly to blend well; do not overbeat.
• Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown.
• Drain on absorbent paper, and dust with powdered sugar if desired.