FRESH CORN FRITTERS (SOUTHEAST ASIA)
This recipe has been slightly tweaked, but the original was from the 2005 cookbook, The Best Recpes in the World. It's here to help fill out my Asian recipes cookbook for the ZWT6.
Provided by Sydney Mike
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.
- In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing for a minute or until quite smooth, stopping the machine to scrape down the sides if necessary.
- Combine this puree with the whole corn kernels, egg, flour, spices, cilantro & season with salt & pepper. The mixture should hold together when you clump it, but if it doesn't add a little more flour.
- Put at least 2 inches of oil in a deep saucepan or skillet & heat over medium-high heat to 350 degrees F or until a pinch of flour dropped into it sizzles.
- Use a spoon or your hands to form the batter into golf-ball-size (or smaller) fritters, & gently slide them into the oil. Fry about 4 minutes or until golden brown, turning once.
- Serve & ENJOY!
Nutrition Facts : Calories 117.8, Fat 2, SaturatedFat 0.5, Cholesterol 31, Sodium 50.6, Carbohydrate 22.7, Fiber 2, Sugar 5, Protein 4.8
FRESH CORN FRITTERS
Make and share this Fresh Corn Fritters recipe from Food.com.
Provided by grandma2969
Categories Corn
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- cut kernels from corn.until you get 1 cup.
- grate 1-2 ears of corn on box grater, then scrape pulp -- -1/2 cup.
- put in a bowl with cut kernels, mix egg, flour, cornmeal, cream, onion, salt and cayeene into corn mixture to form thick batter.
- may refrigerate up to 4 hours.
- Heat oil in large skillet -- drop heaping tbslful into oil.
- fry till golden.about 50 seconds, flip and fry the second side.
- TO MAKE OUT OF SEASON FRITTERS:.
- Pulse 2 cups frozen corn, thawed and remaining ingredients in food processor.
- about 10 1 second pulses.
- it will be thick batter.fry the same way as fresh.
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.
EASY FRESH CORN FRITTERS
Excellent with fresh corn when it's in season!
Provided by Anna Silvani-Morrison
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture.
- Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 211 calories, Carbohydrate 12.6 g, Cholesterol 102.4 mg, Fat 16.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 232.1 mg, Sugar 1.6 g
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