Buttermilk Corn Fritters Recipes

COUNTRY CORN FRITTER

Country Corn Fritter image

These are so good and perfect anytime. You can make them for breakfast, lunch or dinner.

Provided by The Southern Lady Cooks

Time 15m

Number Of Ingredients 6

Ingredients

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1 lb. can cream style corn
1 egg (slightly beaten)
1/2 to 1 cup canola oil (Can use any kind of cooking oil.)

Steps:

Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat.
Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters

CORN FRITTERS

Corn Fritters image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

CORN FRITTERS

Corn Fritters image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper
1/3 cup well-shaken buttermilk
1 large egg
2 tablespoons butter
2 shallots, finely chopped
3 green onions, thinly sliced
1 1/2 cups corn kernels (if using frozen, thaw)
2 tablespoons canola oil, for frying

Steps:

Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.

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