Mini Sweet Corn Fritters Recipes

CREAMED CORN FRITTERS

Steps:

• Place the flour, baking powder, coriander, and cumin into a large mixing bowl. Use a spoon or whisk to mix the dry ingredients until well combined.
• Make a well in the center of the flour, add the corn, milk, eggs, and chives.
• Stir until the ingredients are well combined and there are no lumps.
• Season to taste with salt and pepper.
• Heat the oil in a frying pan until hot. The oil is ready when you drop a little of the batter into the oil and it starts to bubble around the edges.
• Drop heaped tablespoons of the batter into the pan, spaced about 2 cm (0.7 inches) apart, flatten the tops of the fritters with the back of a spoon. See note 2
• Fry for about 2 minutes on each side or until light and golden on both sides and cooked through. Lower the heat, if the fritters are browning too quickly to avoid burning.
• When cooked remove from the pan and drain on absorbent paper.
• Best eaten hot or warm.

SWEETCORN FRITTERS

Steps:

• In a bowl add flour, caraway seeds, cayenne pepper, salt, egg and water. Mix to a batter.
• Finely dice the red onion and rinse and drain the sweetcorn. Mix in both to the batter.
• Add the olive oil to a pan and set to medium heat.
• Now, ideally with a big spoon, take a burger-sized amount of the batter and place it into the pan. If needed adjust slightly with the spoon to make the patties look nice.
• Fry flat in the pan 5 minutes each side or until golden brown.
• Serve with a some baby leaf salad and your sour cream. Enjoy :-)

SWEET CORN FRITTERS

Steps:

• Gather the ingredients.
• Using a sharp knife over a large bowl, carefully shave the corn kernels off the cob into the bowl. With the back of the knife, scrape the milky juice from the cob into the bowl as well.
• Whisk the eggs and milk into the corn until thoroughly combined.
• In another bowl, combine the flour, cornmeal , sugar, salt, and baking powder.
• Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.
• In a heavy-duty skillet, pour enough oil so it's about 3/4-inch deep. Over medium-high heat, bring the oil to 375 F.
• When the oil is hot, carefully drop rounded tablespoons of the batter into the oil. Don't crowd the pan; the fritters should not touch each other. Cook about 3 minutes on each side, until the corn fritters are golden brown.
• Drain on paper towels or a wire rack and add a sprinkling of salt if desired.

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.

MINI SWEET-CORN FRITTERS

Steps:

• Put all the ingredients, except the oil, into a food processor and blend for 1 minute to make a batter.
• Heat a little of the oil in a large frying pan and drop in tablespoonfuls of the batter. Cook for 1 to 1½ minutes in batches of 5 until golden on the underside, then turn and cook for a further minute. Drain briefly on kitchen paper before serving.