Jamie Oliver Sweet Corn Fritters Recipes

TODDLER RECIPE: SWEETCORN & SPINACH FRITTERS

Steps:

• Pulse all the ingredients except the oil in a food processor until fairly but not completely smooth.
• Heat a little oil in a frying pan until hot and dollop four spoonfuls of the mixture into the pan leaving space around them. Fry for just under 1 min on each side until lightly golden. When you flip the fritter, flatten with a spatula to ensure even cooking the whole way through. Cook in three batches, placing the cooked fritters on a plate covered with kitchen roll. Serve warm.
• You can freeze any fritters you don't need. Lay them on a baking sheet, then once frozen, transfer to a freezer bag. Reheat the frozen fritters in the oven (180C/160fan/gas 4) for around 10 mins until piping hot. Allow to cool to lukewarm before serving.

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

STIR-FRIED CORN WITH CHILLI, GINGER, GARLIC AND PARSLEY

Steps:

• One of the things I love to do is to stir-fry the corn kernels in a hot wok or frying pan with 2 tablespoons of olive oil, a tablespoon of chopped ginger, a teaspoon of chopped chilli, a handful of chopped fresh parsley and a couple of tablespoons of low-salt soy sauce. You can vary the flavours with different herbs, but this is a good base to start with.

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.

EDMONDS SWEETCORN FRITTER

Steps:

• Sift the flour, baking powder, salt and pepper to taste into a bowl.
• Add the beaten egg, mixing to combine. Stir in the sweetcorn.
• Heat the oil in a frying pan.
• Drop spoonfuls of fritter mixture into the pan. Cook until golden then turn and cook the other side.
• Drain on absorbent paper. Serve hot.

EASY SWEETCORN FRITTERS

Steps:

• Beat the egg, milk and flour together to make a batter. Then add the sweetcorn, spring onion and seasoning.
• Heat a little oil in a frying pan. When it is hot, add spoonfuls of the batter. Cook for about 1-2 minutes on each side.
• Serve with lemon, salsa, tomato or a chilli sauce.

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.

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.

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.

CORN FRITTERS

Steps:

• Separate egg, add corn juice to the yolk, mix together then add corn and S&P. Sift flour and baking powder over mix (add ice cubes to stop it becoming too heavy/chewy) and gently combine. Whisk whites until they are stiff and fold into mixture. Leave mix for 20mins then cook in a pan until you see bubbles coming through, and flip. Serve with sweet chilli sauce and sour cream, chunky salsa or guacamole.

SWEETCORN FRITTERS RECIPE

Steps:

• Sift the flour, baking powder and seasoning into a large bowl. Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
• Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with any thing else you fancy (see the tip!).
• In a frying pan, add a tablespoon of vegetable oil. Once hot, fry spoonfuls of mixture for about 2 mins each side until golden and crisp on each side.
• Serve the sweetcorn fritters with a salsa or a quick salad of peppers, spring onions, tomatoes and cucumber.

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