Best Shazas Favourite Corn Fritters Recipes

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SHAZA'S FAVOURITE CORN FRITTERS



Shaza's Favourite Corn Fritters image

Make and share this Shaza's Favourite Corn Fritters recipe from Food.com.

Provided by Stardustannie

Categories     Lunch/Snacks

Time 20m

Yield 12-16 Fritters

Number Of Ingredients 12

375 g fresh corn kernels or 375 g frozen corn kernels
1/2 cup plain flour (all purpose flour)
1/2 cup rice flour
1/4 teaspoon baking powder
1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder (optional but I use it)
1 medium yellow onion
1 stalk celery
1 egg, beaten
3/4 cup water
good squeeze lemon juice

Steps:

  • Sift the flours, baking powder & spices into a bowl.
  • Cut onion into strips from top to bottom.
  • Slice celery finely.
  • Mix the water, egg & lemon juice, add to the flour mixture, beating till smooth. (Extra water may need to added to get correct consistency of batter).
  • stir in the corn, onion and celery.
  • heat vegetable oil in a frying to a depth of 1/2 - 3/4 inch.
  • When oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
  • Fry until the underside of the fritter is golden brown then flip over and do other side.
  • Lift out and drain on absorbent paper placed on a wire rack. This helps keep the fritters crisp.
  • finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.
  • NOTE: The rice flour is what makes these babies extra crispy! I always use frozen extra sweet corn kernels.

Nutrition Facts : Calories 67.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 20.3, Carbohydrate 13.3, Fiber 1, Sugar 1, Protein 2.1

SAVORY CORN FRITTERS



Savory Corn Fritters image

These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.

Provided by Vallery Lomas

Categories     finger foods, vegetables, appetizer, side dish

Time 30m

Yield 18 fritters

Number Of Ingredients 12

2 large eggs
2/3 cup whole milk
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne
1 cup all-purpose flour
2 teaspoons baking powder
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
1/4 cup chopped scallion greens
1 cup sharp Cheddar, shredded
Vegetable oil, coconut oil or shortening, for frying

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.

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