Corn And Polenta Fritters Recipes

EXTRA CRISPY CORN FRITTERS

Steps:

• Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
• Place flour, cornflour and baking soda in a bowl, mix to combine.
• Add egg and milk, mix until incorporated (batter will be lumpy and thick).
• Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
• Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
• Spray the underside of a spatula with oil (so batter won't stick when you flatten).
• Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don't crowd the skillet.
• Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 - 3 minutes.
• Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
• Serve with sauce of choice for dunking!

CORN FRITTERS

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 AND POLENTA FRITTERS

Steps:

• Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
• Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
• Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.

CREAMY CORN POLENTA

Steps:

• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.