Time 30m Yield 11 Number Of Ingredients 8 Steps:
Heat oil in a deep fryer to 350 degrees F (175 degrees C). In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended. Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don’t turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.
Time 40m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Trim off the tips of the corn cobs. Standing a cob in a wide bowl, slice off the kernels with a sharp knife. Repeat. To the corn, add the milk, egg, sugar, baking powder, salt and cayenne. Combine with a large whisk. Mix in cornmeal and flour. Let rest for at least 10 minutes. Heat oven to 200 degrees. Line a rimmed baking sheet with paper towels or brown paper bags, and put it in the oven. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop batter into the pan by heaping tablespoons. Fry until golden brown, about 3 minutes on each side. Transfer to the prepared baking sheet and sprinkle with salt. The fritters can be kept warm in the oven up to 30 minutes. Serve with maple syrup.
Time 31m Yield 25 to 30 fritters Number Of Ingredients 10 Steps:
Score corn through middle of each kernel with a sharp knife. Grate corn from cob or cut kernels from cob with a very sharp knife (do not cut so deeply as to include part of cob). Put kernels in a 4-cup glass or ceramic bowl. Mash slightly with a potato masher until a milky liquid is exuded. Add sugar, salt, paprika and pepper and stir. Cover tightly with polyvinyl microwave plastic wrap. Cook at 100 percent 1 minute. Uncover and stir. Reserve. In an 8-cup measure, heat oil at 100 percent 15 minutes, until a microwave thermometer registers 375 degrees Fahrenheit. To the corn, add egg yolks, flour and baking powder and stir. Beat egg whites until stiff. Fold into corn mixture. Drop corn mixture by the tablespoon into hot oil. Depending upon shape of measuring cup, you will be able to cook 6 to 10 fritters at a time. Cook, uncovered, 45 seconds at 100 percent. Turn fritters over with a slotted spoon. Cook 45 seconds longer, until fritters are golden brown. Remove and drain on paper towel. Heat oil at 100 percent 5 minutes between batches. Continue making fritters with remaining batter. Do not remove container of oil from microwave oven until it cools. Serve fritters immediately with nectarine sauce, maple syrup or creme fraiche and caviar.
Yield Makes 2 (brunch or lunch main course) servings Number Of Ingredients 15 Steps:
Make salsa: Stir together all salsa ingredients and season with salt. Make fritters: Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary. Serve fritters with salsa.
Yield Makes 10 four-inch fritters Number Of Ingredients 7 Steps:
Using a chef’s knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine. In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat. Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side, 1 to 2 minutes more. Repeat the process with the remaining batter, using the remaining oil for pan. Serve immediately.
Time 20m Yield 32 serving(s) Number Of Ingredients 12 Steps:
Preheat vegetable oil in deep pan or fryer. Beat wet ingredient together. Sift dry ingredients into vegetable mixture and beat well. Drop by spoonsful into hot oil (380F). Cook approximately 3 minutes turning at least once. Drain on paper towels. Serve hot with maple syrup!
Time 20m Yield 6 round waffles (1 cup syrup). Number Of Ingredients 11 Steps:
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in corn., Bake in a preheated round Belgian waffle maker according to manufacturer’s directions until golden brown. Meanwhile, combine syrup and cayenne. Serve with waffles and, if desired, cooked corn.
Time 5m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Empty can of corn into large bowl. Rinse empty can with the 1/2 cup milk. Add to corn. Add beaten egg. Add corn muffin mix and stir to combine. Heat large skillet with oil to cover bottom. Cook like pancakes, turn when edges start to look dry. One tablespoon makes a good size fritter.
More about “corn fritters with maple syrup recipes”
Yield Makes 10 to 12 (side dish) servings Number Of Ingredients 8 Steps:
Combine water and 1/4 cup oil in a small bowl. Whisk together flour and salt in a large bowl, then add liquid in a slow stream, whisking until combined well. Whisk in yolk until smooth. Beat egg white in another small bowl with cleaned whisk or an electric mixer until soft peaks form, then fold into batter. Let batter stand at room temperature 1 hour. Cut corn kernels from cobs using a large knife without cutting very deeply into cobs, then, working in a shallow dish, scrape cobs with back of knife to release remaining kernels and liquid. Gently stir kernels with liquid into batter. Put oven rack in middle position and preheat oven to 200°F. Heat remaining 3 3/4 cups oil with garlic in a 12-inch heavy skillet (about 1 inch deep) over moderately high heat until thermometer registers 375°F. Remove garlic when golden. Fry heaping tablespoons of batter in batches of 6 or 7 in hot oil, without turning, until fritters are deep golden, about 4 minutes. Return oil to 375°F and skim out any bits of batter between batches. Transfer fritters to paper towels with tongs to drain, then transfer to a shallow baking pan and keep warm in oven. Season with salt before serving.
