EASY CREAMED SWEET CORN FRITTERS [MAKES 22 FRITTERS]
Easy sweet corn fritters. Make these fried fritters in a jiffy with creamed and canned sweet corn kernels. It’s a simple snack that kids and adults will love. Fluffy and light, these are great to serve at brunch, with a salad or as an appetizer for dinners.
Provided by Harriet Britto
Prep Time 10 minutes
Cook Time 20 minutes
Yield 22
Number Of Ingredients 11
Steps:
- Place the flour, baking powder, coriander and cumin into a large mixing bowl. Use a spoon or whisk to mix the dry ingredients together.
- Make a well in the centre 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 apart, flatten the tops of the fritters with the back of a spoon. <-- 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.
Nutrition Facts : Calories 112 kcal, ServingSize 1 fritter, CarbohydrateContent 13 g, ProteinContent 2 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 15 mg, SodiumContent 314 mg, FiberContent 1 g, SugarContent 1 g
CREAMED CORN RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by Trisha Yearwood
Categories side-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
- Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
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