Crispy Rice Corn Fritters Recipes

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EXTRA CRISPY CORN FRITTERS



Extra Crispy Corn Fritters image

Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn - just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.

Provided by Nagi

Categories     Breakfast     Mains     Starter

Number Of Ingredients 13

1/4 cup flour (, plain / all purpose)
1/4 cup cornflour / cornstarch
1/4 tsp baking soda ((or 3/4 tsp baking powder))
1 egg
2 tbsp milk ((any type))
2 cups fresh corn kernels (, raw (2 cobs) (canned or frozen also fine - Note 1))
1/2 cup parmesan (, finely grated)
3/4 cup green onions (, sliced)
1/2 cup coriander/cilantro (, roughly chopped (sub more green onion))
1/2 cup vegetable oil
Oil spray
Avocado sauce
Sour cream, ketchup ((don't judge until you've tried it!))

Steps:

  • Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
  • Place flour, cornflour and baking soda in a bowl, mix to combine.
  • Add egg and milk, mix until incorporated (batter will be lumpy and thick).
  • Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
  • Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
  • Spray the underside of a spatula with oil (so batter won't stick when you flatten).
  • Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don't crowd the skillet.
  • Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 - 3 minutes.
  • Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
  • Serve with sauce of choice for dunking!

Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 135 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CORN AND WILD RICE FRITTERS



Corn and Wild Rice Fritters image

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. makes 8 large or 24 small

Provided by dicentra

Categories     Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup cooked wild rice
2 ears corn, kernels removed
1 cup flour
1 cup milk
1 egg
1/4 cup finely chopped green onion
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/4 teaspoon salt
vegetable oil
tomatillo salsa

Steps:

  • Mix all ingredients except oil and salsa. Add oil to heavy skillet to a depth of ¼ inch.
  • Heat over medium until oil is hot.
  • Drop small amounts (2 tablespoons or up to 1/3 cup) of batter into the oil, cooking a few fritters at a time.
  • Cook each batch until brown and cooked through. Drain on paper towels and serve with salsa.

Nutrition Facts : Calories 281.4, Fat 4.7, SaturatedFat 2, Cholesterol 61.4, Sodium 206.9, Carbohydrate 51.5, Fiber 3.6, Sugar 2.9, Protein 10.7

CRISPY CRUNCHY SWEETCORN FRITTERS



Crispy Crunchy Sweetcorn Fritters image

Make and share this Crispy Crunchy Sweetcorn Fritters recipe from Food.com.

Provided by Mirj2338

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) can creamed corn
2 green onions, finely chopped
2 tablespoons chopped fresh parsley
4 -5 tablespoons cornflour, heaped
salt & freshly ground black pepper
vegetable oil (for frying)
sour cream, to serve

Steps:

  • Mix together the corn, salad onions, parsley, cornflour and plenty of seasoning.
  • Heat a little oil in a large frying-pan and cook large spoonfuls of the mixture for 2-3 minutes on each side until crisp and golden.
  • Drain on kitchen paper and serve with a dollop of sour cream and a little freshly ground black pepper.

CRISPY RICE CORN FRITTERS



Crispy Rice Corn Fritters image

For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip

Number Of Ingredients 22

2 cups cooked white rice, cooled or cold
4 green onions, sliced into 1/4-inch rounds
1 cup fresh or frozen sweet corn kernels, thawed if frozen
4 ounces cheddar cheese, grated (1 cup)
3 tablespoons diced pimentos, drained
12 large basil leaves, sliced into thin ribbons
4 large eggs
1 teaspoon sweet paprika
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying
Sour cream or Green Goddess Dip (recipe follows), for serving
1 1/2 cups fresh parsley leaves
1 cup fresh mint leaves
1/2 cup fresh basil leaves
1 bunch chives, chopped (about 1/4 cup)
1/2 cup sour cream
1/4 cup mayonnaise
Zest and juice of 1 lemon (about 2 tablespoons juice)
1 8-ounce package cream cheese, at room temperature
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed

Steps:

  • In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
  • Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
  • Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
  • In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.

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