Corn And Sweet Pepper Fritters Recipes

PEPPERED CORN FRITTERS

Peppered Corn Fritters image

The addition of cumin complements the corn and peppers in these fritters that will be eaten up as quick as you can make them! -Precious Owens, Elizabethtown, Kentucky

Provided by Taste of Home

Time 30m

Yield 14 fritters.

Number Of Ingredients 10

Ingredients

1-1/4 cups fresh or frozen corn, thawed
1 cup finely chopped sweet red pepper
1 cup finely chopped green onions
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Oil for deep-fat frying

Steps:

In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended. , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 243 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 221mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

CORN AND SWEET-PEPPER FRITTERS

Corn and Sweet-Pepper Fritters image

Provided by Pierre Franey

Categories easy, quick, side dish

Time 30m

Yield 12 fritters

Number Of Ingredients 11

Ingredients

1 1/4 cups corn kernels, fresh or frozen
1 cup finely chopped sweet pepper, preferably red
1 cup finely chopped scallions
1 teaspoon finely minced green hot peppers, like jalapeno
1 teaspoon ground cumin
1 1/4 cups flour
2 teaspoons baking powder
Salt to taste
Freshly ground pepper to taste
1 cup milk
1/4 cup vegetable oil

Steps:

Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly.
Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN CHILE CORN FRITTERS

Green Chile Corn Fritters image

This is a crispy side dish, appetizer or snack to add to a Mexican meal. The corn fritters also go well with chili or soup. I usually have all the ingredients on hand, too. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Time 25m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1 large egg, room temperature
2/3 cup whole milk
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chiles, drained
Oil for deep-fat frying
Sriracha mayonnaise or condiment of your choice, optional

Steps:

In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until moistened. Let stand 5 minutes. Fold in corn and green chiles., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve with desired condiments.

Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET CORN FRITTERS

Sweet Corn Fritters image

Tip: If you must store corn, wrap it in damp paper towels and keep in the coldest part of the fridge.

Provided by umeko

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

500 g potatoes, peeled and cubed
1 egg, beaten
1/4 cup cream (60 ml)
1/4 cup plain flour (45 g)
2 cups kernels from corn on the cob (375 g)
1/4 cup coriander leaves, finely chopped (7g)
1 egg white
salt and black pepper
3 tablespoons vegetable oil
1/3 cup Thai sweet chili sauce, for dipping (90 ml)

Steps:

Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.
Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.
In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.
Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.
Serve with Thai sweet chilli sauce for dipping.

Nutrition Facts : Calories 385.8, Fat 17, SaturatedFat 4.8, Cholesterol 69.5, Sodium 357.9, Carbohydrate 52.3, Fiber 6.7, Sugar 6.7, Protein 9.4

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