Corn Fritters Recipe Jamie Oliver

QUICK AND EASY CORN FRITTERS

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.

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.

CORN AND LEEK FRITTERS

Steps:

• Combine the leeks, corn, flour, egg, cottage cheese, and salt and pepper in a large mixing bowl. Stir to combine.
• Heat a non-stick pan over medium-high heat.
• Form patties with about 3/4 cup worth of dough. Place 2 to 3 in the pan - do not overcrowd. Let cook for 2 minutes on one side.
• Flip the fritters and press them down slightly to create more surface area to cook. Let cook for another 2 to 3 minutes - or until slightly charred.
• Cook all fritters.
• Meanwhile, combine yogurt, mint, cilantro, and lime juice.
• Drizzle yogurt on top of fritters and serve while warm.

CORN FRITTERS

Steps:

• Dry ingredients: Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl. Add the corn and stir to coat in the flour mixture.
• Batter: Mix the cream and eggs together, then pour into the mixing bowl. Stir everything together until a wet batter forms. It should be a thick batter. See recipe notes.
• Fry: Add enough vegetable oil to fully coat the bottom of your skillet. You'll have to do this in batches. Drop 2-4 quarter cup portions of batter, as many as your skillet can handle, and cook for 2-3 minutes over medium heat or until the bottom turns golden brown. Flip and cook for another 2-3 minutes. Adjust the heat as necessary. Repeat with remaining batter.
• Serve: Serve sprinkled with chives and a dollop with sour cream.

SWEETCORN FRITTERS

Steps:

• Place 300g of sweet corn, the roughly chopped onion, eggs, herbs, flour, paprika and seasoning into a food processor and blitz until combined. Transfer to a bowl and stir in remaining sweet corn
• Place 1-2 tbs oil in frying pan over a medium heat. Place 2-3 tbsp of batter in pan in batches of 3 and fry for a minute each side or until golden
• Place fritters on a paper lined tray and keep warm while you make the rest
• Serve with soured cream and guacamole

SWEETCORN FRITTERS

Steps:

• 1. Place the drained sweetcorn in a medium-sized bowl and mix with the spring onions, chilli, if using, and coriander. 2. Sift the flour and baking powder and 1 teaspoon salt into a separate bowl. 3. Whisk together the eggs and milk until well combined. 4. Make a well in the centre of the flour bowl. Gradually pour the egg mixture into the well, whisking continuously, until the batter is smooth. 5. Stir in the corn mixture, season with salt and pepper and rest for 10 minutes. 6. Pour the oil into a large deep frying pan making sure the base of the pan is well covered. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil, add a tiny bit of batter, and if it immediately starts sizzling the oil is hot enough. Using 2 tablespoons of mixture per fritter, drop the mixture carefully into the pan. You should be able to cook 2-3 fritters at a time. Fry for 2-4 minutes on one side until a light brown, then turn over and cook for a further minute. 7. Transfer to a plate lined with kitchen paper. Repeat until all the batter is used. Serve with fried bacon, guacamole and soured cream.