Shazas Favourite Corn Fritters Recipes

Steps:

• Sift the flours, baking powder & spices into a bowl.
• Cut onion into strips from top to bottom.
• Slice celery finely.
• Mix the water, egg & lemon juice, add to the flour mixture, beating till smooth. (Extra water may need to added to get correct consistency of batter).
• stir in the corn, onion and celery.
• heat vegetable oil in a frying to a depth of 1/2 - 3/4 inch.
• When oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
• Fry until the underside of the fritter is golden brown then flip over and do other side.
• Lift out and drain on absorbent paper placed on a wire rack. This helps keep the fritters crisp.
• finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.
• NOTE: The rice flour is what makes these babies extra crispy! I always use frozen extra sweet corn kernels.

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.