Sweet Corn Fritters Recipes

CORN FRITTERS

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.

SWEETCORN FRITTERS

Steps:

• Sift flour, baking powder, salt and pepper to taste into a bowl.
• Add egg, mixing to combine.
• Stir in sweetcorn.
• Heat oil in a frying pan.
• Drop tablespoonsful of corn mixture into pan.
• Cook until golden then turn and cook the other side.
• Drain on absorbent paper.
• Serve hot.

FRESH SWEET CORN FRITTERS

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.

SWEET CORN FRITTERS

Steps:

• With a sharp knife, cut down the center of each row of corn. Cut corn kernals from cob with a sharp knife. Scrape cob with back of knife to remove remaining bits of corn, if desired. Set aside.
• Mix flour, cornmeal, baking powder and salt in mixing bowl. Combine eggs, milk, vanilla and melted butter; stir into flour, mixing to moisten flour. Add corn and mix well.
• Drop by tablespoons into hot vegetable oil(365°F.)and fry for 3 to 4 minutes, turning to brown both sides. Drain and serve with maple syrup, honey, or dust with powdered sugar.

SWEET CORN FRITTERS

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.