Best Corn Ball Fritters Recipes

BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA

Steps:

• Turn on the oven to very low - just to keep the fritters warm.
• Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
• Stir through remaining corn, flour and baking powder until just combined.
• Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
• When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1 1/2 minutes each side, or until golden.
• Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
• To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.

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.

CORN FRITTERS

Steps:

• Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!

CORN FRITTERS

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.

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.

CORN FRITTERS WITH MAPLE SYRUP

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.

FRESH SWEET CORN FRITTERS

Steps:

• Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
• Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
• Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

CORN FRITTERS

Steps:

• In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
• Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

CORN BALL FRITTERS

Steps:

• Heat deep fryer to 375°F.
• Stir all ingredients together.
• If too thin, add more flour.
• If too thick, add a little more milk.
• You want mixture to be the consistency of a thin dough.
• Drop by teaspoonfuls in hot oil.
• Cook until golden brown on all sides.
• Remove from oil to paper towels to drain.
• Sprinkle with salt to desired taste. Chicken bouillon cube can be omitted if chicken flavor is not desired or beef bouillon cube can be substituted.
• Just dissolve cube first. For spicy cornball fritters, add 1/4 cup of diced jalapeno peppers.

FRIED CORN BALLS

Steps:

• In a large bowl, combine the egg, corn, cracker crumbs, sugar and baking powder (batter will be soft)., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded teaspoonfuls; fry in batches until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm.