Super Corn Fritters Recipes

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.

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.

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.

CORN FRITTERS

Steps:

• In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture. , In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.

CORN FRITTERS

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

SUPER CORN FRITTERS

Steps:

• Sift the flour, baking powder and salt into a mixing bowl .
• Add the beaten eggs and Wattie's Cream Style Corn and mix well. Fold in the drained Wattie's Whole Kernel Corn.
• Heat 1-2 tablespoons of oil in a non-stick frying pan over medium heat. Place spoonfuls of the corn fritter mixture into the pan. Cook for 2-3 minutes or until bubbles appear on the surface of the batter. Turn and cook the other side for a further 2-3 minutes or until the fritters are golden and cooked through. It may be necessary to add extra oil to the pan during cooking.

EXTRA CRISPY CORN FRITTERS

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!

BISQUICK CORN FRITTERS

Steps:

• In a small bowl, whisk together Bisquick baking mix, salt, black pepper, and Parmesan cheese.
• In a separate bowl, beat the eggs and stir in corn and onion.
• Add the Bisquick-cheese mixture into the corn-egg mixture and mix gently. Do not over mix! Stir just until the mixture has moistened.
• In a large skillet, melt the butter and vegetable oil over medium heat. Once the butter has melted, drop spoonfuls of batter into the hot skillet. Flatten the fritters with a spoon. Cook the fritters for about 3 minutes per side, or until golden brown.
• Place the cooked fritters on a plate lined with paper towels to absorb any excess grease.

CORN FRITTERS

Steps:

• Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.
• Add the rest of the ingredients (jalapeno through salt) and mix well. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!
• Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon or a melon baller to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through.Serve with some fresh cilantro and a squeeze of lime juice.

SUPER QUICK CORN FRITTERS

Steps:

• Combine all ingredients in a mixing bowl.
• In a large skillet, heat vegetable oil that is approximately 1/2 deep.
• When ready, drop batter into hot oil by approximately 1 Tablespoon per (these will puff up right away). When they begin to brown around the edges, flip & cook for another 2-3 minutes. This usually takes me 2-3 batches to complete.
• Remove from skillet & drain on paper towels. Serve while hot & crispy.
• I like them best w/out powdered sugar (which is optional after frying) & use these as a side dish to a warm, hearty soup but they're also good on they're own, as a snack food. Enjoy!

AIR FRYER CORN FRITTERS RECIPE

Steps:

• Place 2/4 cup of sweet corn into a blender with the all-purpose flour, eggs, and shredded Parmesan cheese.
• Blend the mixture on high for 10 seconds.
• Get a chopping board, and chiffonade the parsley and chives, and set aside.
• Pour the mixture into a mixing bowl, then add 3/4 cup of sweet corn, followed by the salt, paprika, chopped chives, and chopped parsley.
• Mix everything together with a spoon until it's well incorporated.
• Get a lined air fryer tray, spray the olive oil spray on the parchment paper, and place 3 corn fritters onto the tray. Then, spray more olive oil on top of the corn fritters.
• Bake the corn fritters for 12 minutes, turning them over at 6 minutes.
• After they are done, transfer to a serving plate, and top with optional onion and chive dip and fresh chives.

SUPER CORN FRITTERS

Steps:

• Preparation Time: Approximately 5 minutes Cook Time: Approximately 15 minutes Preparation: Heat the oven to 250°F, to use as a warming oven for your prepared fritters. Mix the baking mix, corn kernels, cream style corn, and egg in a large bowl. Stir in enough milk to make a thick batter. (The batter will thicken as it stands; thin with additional milk, if needed.) Brush a nonstick griddle or large skillet with oil, and heat over medium heat. Drop scant 1/4-cupfuls of batter onto the hot griddle, and cook for 2 to 3 minutes per side, until golden brown. Transfer the finished fritters to an oven-safe platter and place in the oven to keep warm. Repeat with the remaining batter, adding additional milk, if needed, and reducing the heat if fritters brown too fast. You should get 24 fritters; serve hot. Servings: 12 Nutritional Information Per Serving: Calories 190; Total fat 8g; Saturated fat 1.5g; Cholesterol 20mg; Sodium 470mg; Carbohydrate 24g; Fiber 1g; Protein 4g;; Vitamin A 2%DV*; Vitamin C 4%DV; Calcium 6%DV; Iron 4%DV * % Daily Value