SWEETCORN FRITTERS WITH CHIPOTLE COD
Rustle up some sweetcorn fritters to enjoy with cod in a spicy tomato sauce for a speedy midweek meal. It's ready in just 20 minutes
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
- Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
- Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
- Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
- Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.
Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 0.9 milligram of sodium
JALAPEñO GARLIC CORN FRITTERS WITH CHIPOTLE AIOLI.
The best simple summer appetizer...everyone loves a corn fritter!
Provided by Tieghan Gerard
Time 25m
Number Of Ingredients 16
Steps:
- 1. In a large bowl, mix the flour, baking powder, cheddar, garlic, and a pinch each of salt and pepper. Add the milk and egg, mixing until just combined. Stir in the corn, jalapeños, and chives. 2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. 3. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fritters with aioli for dipping. ENJOY!
Nutrition Facts : Calories 253 kcal, ServingSize 1 serving
GREEN CHILE CORN FRITTERS
This is a crispy side dish, appetizer or snack to add to a Mexican meal. The corn fritters also go well with chili or soup. I usually have all the ingredients on hand, too. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until moistened. Let stand 5 minutes. Fold in corn and green chiles., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve with desired condiments.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE
Make these moreish fritters as a starter or light main course, with a delicious avocado purée - you can also serve them with guacamole or chipotle aioli
Provided by Diana Henry
Categories Dinner, Lunch, Side dish, Starter
Time 40m
Yield Makes 12 fritters (serves 4 as a light main, 6 as a starter)
Number Of Ingredients 19
Steps:
- Prepare the avocado just before you want to cook the cakes, as it discolours if it sits too long. Halve and stone the avocados and scoop out the flesh. Mash with all the other ingredients until smooth. Taste for seasoning (you may want to add a little more vinegar). Cover and set aside.
- For the fritters, put the cornmeal, flour, half the sweetcorn, the eggs, milk, butter and baking powder in a food processor and, using the pulse button, blitz together. Season and stir in the rest of the corn, the chipotle paste, chilli, spring onions and the prawns by hand.
- Heat some oil in a large frying pan and, once it is hot but not smoking, spoon dollops of the corn-cake batter into the pan. You are aiming to make cakes about 10cm in diameter. If you use a large pan, you should be able to cook four fritters at the same time. When each cake has set underneath and you can see bubbles on the surface, flip it over and cook until golden. Lift each cake out onto a double layer of kitchen paper. You can keep the cakes warm on a baking sheet (in a single layer) in a low oven while you cook the rest. Add more oil as you need it. Serve the cakes with the avocado purée, some soured cream and wedges of lime.
Nutrition Facts : Calories 576 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
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