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
SUGAR-DUSTED CORN FRITTERS
I adapted this from an Amish recipe. I love them sprinkled with a little confectioner's sugar and served with maple syrup for breakfast. You can also serve them as a side dish. The yield is approximate. Depends on how large or small you make them, and how much corn you put into it.
Provided by Charmed
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg, milk and sugar together.
- Sift the dry ingredients and add to the egg mixture.
- (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
- Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
- Stir or fold in the corn until evenly distributed.
- Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
- Drain on paper towels.
- Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup.
- Notes: I usually try one first.
- If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that.
- Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
- When one side is brown, I just turn and brown the other side.
Nutrition Facts : Calories 134, Fat 3, SaturatedFat 1.5, Cholesterol 29.2, Sodium 477.2, Carbohydrate 22.7, Fiber 1.1, Sugar 0.6, Protein 4.3
THE BEST FRESH CORN FRITTERS
These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too.
Provided by MarraMamba
Categories Sauces
Time 1h
Yield 26 small fritters
Number Of Ingredients 17
Steps:
- Salsa:.
- Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
- In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt-it needn't be perfectly smooth.
- In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
- Fritters:.
- In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
- Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
- Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.
CORN FRITTERS
Steps:
- Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl.
- Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream.
- Combine the sour cream, honey and black pepper in small bowl.
GRANDMA'S CORN FRITTERS
This one has been in our family for as long as I can remember. A long time ago my grandma used to use fresh corn, but as the family got BIG and there were a lot of mouths to feed (more to make too) she went to can corn just to make it faster. I cut the recipe in half.
Provided by TLizSkinn
Categories Corn
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine corn, eggs, milk, butter, salt and pepper to taste, if using.
- Add flour gradually, just enough to hold mixture together.
- Amount of flour depends on size of eggs (and weather according to my grandma!).
- Heat 1/2 inch of oil in frying pan.
- Form patties whatever size you'd like, I do small ones so my kids can hold them.
- Fry in hot oil until golden brown.
- Serve as side dish OR if you left out the salt and pepper serve with syrup on the side.
- You can also dust with powdered sugar.
Nutrition Facts : Calories 84.2, Fat 4, SaturatedFat 1.9, Cholesterol 52.8, Sodium 217.4, Carbohydrate 10.6, Fiber 1.1, Sugar 1.4, Protein 3.2
MOM'S CREAMED CORN FRITTERS
Make and share this Mom's Creamed Corn Fritters recipe from Food.com.
Provided by Dienia B.
Categories Breads
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix together.
- You may need a little more flour. Butter skillet heavily then make like pancakes; brown on both sides.
Nutrition Facts : Calories 885.7, Fat 36.4, SaturatedFat 8.6, Cholesterol 208.8, Sodium 982.8, Carbohydrate 119.3, Fiber 4.2, Sugar 22.7, Protein 23.1
SUPER QUICK CORN FRITTERS
This is the way my Mom made her corn fritters. I recently tried the recipe for myself & it still tasted as good as I remember!
Provided by RitaBean
Categories Lunch/Snacks
Time 15m
Yield 12-15 2-3 per person, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a mixing bowl.
- In a large skillet, heat vegetable oil that is approximately 1/2 deep.
- When ready, drop batter into hot oil by approximately 1 Tablespoon per (these will puff up right away). When they begin to brown around the edges, flip & cook for another 2-3 minutes. This usually takes me 2-3 batches to complete.
- Remove from skillet & drain on paper towels. Serve while hot & crispy.
- I like them best w/out powdered sugar (which is optional after frying) & use these as a side dish to a warm, hearty soup but they're also good on they're own, as a snack food. Enjoy!
Nutrition Facts : Calories 257.5, Fat 4.3, SaturatedFat 1.1, Cholesterol 92.8, Sodium 979.5, Carbohydrate 48.6, Fiber 2.1, Sugar 8, Protein 8
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