Fried Corn Cakes Recipes

CORN FRITTERS

Steps:

• Add all fritter ingredients except frying oil to a large mixing bowl. Stir to combine.
• In a large skillet over medium heat, heat oil.
• When oil is hot but not smoking, spoon about 2 tablespoons fritter mixture to form each fritter, cooking in batches of 2-3.
• Flip each fritter after about 1½-2 minutes, when its golden brown (if it cooks quicker than that, reduce the heat). Repeat on the other side. Transfer cooked fritters to a paper towel- lined plate. Repeat for all remaining batter.
• Serve immediately with sour cream and fresh chives.

FRIED CORN CAKES

Steps:

• Put neutral oil in a skillet on medium heat.
• Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder.
• Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels.
• Add milk if needed.
• Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.
• Garnish: Parsley.

FRIED CORN CAKES

Steps:

• 1. Stir together cornmeal, salt and boiling water. Heat 2 Tbsp. oil in nonstick skillet over medium high til it shimmers. Drop one or two spoonfuls of cornmeal mixture in skillet, flatten slightly and fry both sides. Add oil for each batch as needed.

FRIED CORNBREAD (AKA HOE CAKES)

Steps:

• 1. Mix together flour, corn meal, and sugar into a mixing bowl. Add egg, oil and buttermilk. Mix with fork until all ingredients are moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk.
• 2. Heat oil in heavy skillet (I use cast iron). When oil is hot, add a little less than 1/4 cup of batter to the hot oil. Fry on medium heat for about 2-3 minutes. When golden brown, turn and cook other side until golden. Remove from pan and drain on paper towels. Serve with butter, honey butter or whatever you like.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.