Time 25m Yield 24 Number Of Ingredients 7 Steps:
In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F. In medium bowl, stir Bisquick mix, cold water and egg until blended. Stir in corn and chiles. Drop about 5 to 6 small spoonfuls of batter into hot oil; fry 2 to 3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.
Time 15m Yield 4 servings Number Of Ingredients 14 Steps:
In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, turmeric, cumin seeds, garam masala, cayenne, pepper and 1 teaspoon salt. Whisk until thoroughly combined. Pour in the milk and buttermilk and stir until just mixed. Stir in the corn. In a large saucepan over medium-high heat, add oil to a depth of 1 1/2 inches. When the oil is very hot, working in batches, drop in rounded tablespoons of the batter and fry, turning the fritters occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot with corn chowder or clam chowder or on their own as an appetizer.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Set a rack on the top shelf of the oven and preheat to 450 degrees F. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste. In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine. Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes. Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
Yield Makes 4 servings Number Of Ingredients 15 Steps:
Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.
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 30m Yield 12 Number Of Ingredients 9 Steps:
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Time 25m Yield 12-14 fritters Number Of Ingredients 15 Steps:
Make the relish. Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened. Add the chilies and garlic, stir-fry for 1 minutes. Remove from heat and allow to cool slightly. Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney. Set aside. FRITTERS:. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels. Using the back of a knife, scrape any pulp remaining on all cobs into bowl. (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.). Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne. Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side. Transfer fritters to plate lined with paper towels. Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish. NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.
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.
More about “spicy corn fritters recipes”
Time 30m Yield 18 fritters Number Of Ingredients 12 Steps:
In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar. Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet. Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed. Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
