Jamie Oliver Sweet Corn Fritters Recipes

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FRESH SWEET CORN FRITTERS



Fresh Sweet Corn Fritters image

Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.

Provided by Lee A Vazquez-fitzmaurice

Categories     Side Dish     Vegetables     Corn

Time 50m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon baking powder
3 ears fresh corn, kernels cut from cob
2 eggs, separated
½ cup heavy whipping cream
salt and freshly ground pepper to taste
1 quart vegetable oil for frying, or as needed
2 tablespoons cane syrup, or as desired

Steps:

  • Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  • Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  • Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g

SAVORY CORN FRITTERS



Savory Corn Fritters image

These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.

Provided by Vallery Lomas

Categories     finger foods, vegetables, appetizer, side dish

Time 30m

Yield 18 fritters

Number Of Ingredients 12

2 large eggs
2/3 cup whole milk
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne
1 cup all-purpose flour
2 teaspoons baking powder
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
1/4 cup chopped scallion greens
1 cup sharp Cheddar, shredded
Vegetable oil, coconut oil or shortening, for frying

Steps:

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
  • Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
  • Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
  • Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

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