Corn Fritters With Scallions Recipes

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CORN FRITTERS WITH SCALLIONS



Corn Fritters With Scallions image

A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.

Provided by COOKGIRl

Categories     Grains

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
3/4 cup unbleached flour
1 teaspoon baking powder
salt or pepper
1 pinch nutmeg (optional)
1 egg
1/2 cup milk
2 green onions, thinly sliced, green and white parts
1/4 teaspoon red pepper flakes, slightly crushed (optional)
6 ounces corn, either canned, fresh (reserve 1/4 cup liquid if using canned corn) or 6 ounces frozen corn (reserve 1/4 cup liquid if using canned corn)
oil (for frying)

Steps:

  • In a medium bowl combine the cornmeal, flour, baking powder, salt, pepper and nutmeg.
  • In a large bowl beat the egg. Stir in the milk and reserved corn liquid (or water).
  • Stir in the dry ingredients and blend well.
  • Stir in the corn (if using frozen corn, defrost first) and green onions. For best results, refrigerate batter for 30 minutes.
  • In a large pan heat some oil until it bubbles when a small amount of batter is dropped inches.
  • Dip a utensil into the hot oil to coat and then measure out 1 rounded tablespoon of the cornmeal batter into the pan.
  • Cook fritters until golden on one side then turn over and cook until golden on other side.
  • Remove fritters from the pan, drain on paper towels and transfer to warming platter.
  • Serve warm with garnish of green onion slices and red pepper flakes if desired. Season with salt and pepper if necessary.
  • Yield: I eat these too fast to remember how many fritters the recipe yields! Also, be sure your cornmeal is fresh.

Nutrition Facts : Calories 282.5, Fat 4.2, SaturatedFat 1.4, Cholesterol 57.1, Sodium 142.8, Carbohydrate 54.4, Fiber 4.2, Sugar 1.9, Protein 9

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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