SPICY CORN FRITTERS
Variety is the spice of life, so shake up those traditional corn fritters with corn and green chiles-and get the party going with a new twist on an old favorite!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F.
- In medium bowl, stir Bisquick mix, cold water and egg until blended. Stir in corn and chiles.
- Drop about 5 to 6 small spoonfuls of batter into hot oil; fry 2 to 3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.
Nutrition Facts : Calories 130, Carbohydrate 10 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Fritter, Sodium 240 mg, Sugar 2 g, TransFat 0 g
SPICY CORN FRITTERS
Steps:
- In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, turmeric, cumin seeds, garam masala, cayenne, pepper and 1 teaspoon salt. Whisk until thoroughly combined. Pour in the milk and buttermilk and stir until just mixed. Stir in the corn.
- In a large saucepan over medium-high heat, add oil to a depth of 1 1/2 inches. When the oil is very hot, working in batches, drop in rounded tablespoons of the batter and fry, turning the fritters occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot with corn chowder or clam chowder or on their own as an appetizer.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams
CORN FRITTERS WITH SPICY ZUCCHINI SALSA
Provided by Andrea Bemis
Categories Tomato Appetizer Side Bake Vegetarian Lunch Corn Zucchini Fall Summer Healthy Cilantro Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.
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