QUICK AND EASY CORN FRITTERS
Celebrate summer with a quick and easy recipe for corn fritters that can be made with fresh or frozen corn kernels.
Provided by Kelly Senyei
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Stir in the eggs and heavy cream until the batter is well-combined.
- Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
- Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.
Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 74 mg, Sugar 1 g, ServingSize 1 serving
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
CORN FRITTERS
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
- Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.
HARVEST CORN FRITTERS
Provided by Susan Ferraro
Categories easy, quick, appetizer, side dish
Time 10m
Yield Fifty pieces
Number Of Ingredients 11
Steps:
- Place the flour, baking powder, salt and pepper in a large mixing bowl. Add the egg yolks and combine well. Add the milk and stir to form a smooth batter.
- Stir in the corn, diced pepper and scallions. Beat the egg whites to a soft peak and fold into the batter.
- In a deep frying pan or pot, heat the oil to 350 degrees.
- Using a teaspoon, take spoonfuls of the batter and drop into the hot oil. Fry until golden brown, about three minutes. Remove from the oil and drain on paper towels. Serve immediately, with pepper jelly if desired.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 125 milligrams, Sugar 1 gram, TransFat 0 grams
WEIGHT WATCHERS CORN FRITTERS
Another WW site recipe that turned out great. Needing to use up some of my corn harvest and found this. Very good and 0 free style points, if you don't want to use fresh corn I'm sure frozen would do; just make sure it's defrosted and drained. For a little extra zing I did add about 2 teaspoons of chopped jalapeno to mine
Provided by Bonnie G 2
Categories Corn
Time 42m
Yield 24 Fritters, 6 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, beat egg whites until stiff but not glossy; set aside.
- In medium bowl lightly beat egg yolks.
- Add corn, red pepper, scallions, salt pepper and flour to yolks ; thoroughly combine and then fold in egg whites.
- Coat skillet with cooking spray and warm over high heat; when hot, reduce heat to medium.
- Spoon heaping tablespoons of batter onto skillet to make each fritter. DO NOT press fritter down with our spatula as they are meant to be fluffy.
- Cook about 2 to 3 minutes; carefull flip and cook until lightly browned and cooked through, about 2-3 minutes more.
- Remove cooked fritters to a serving plate and cover to keep warm.
- Repeat until all bater is used and then serve immediately. Yield is about 4 fritters per serving.
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