Healthy Corn Fritter Recipe Easy

Fresh Corn Fritters • The Healthy Foodie

WebSep 1, 2017 · Instructions. Put half the corn kernels, egg, corn starch, flour or cornmeal, heavy cream, salt and cayenne in the bowl of your food …

1. Put half the corn kernels, egg, corn starch, flour or cornmeal, heavy cream, salt and cayenne in the bowl of your food processor. Process on high until a batter forms.
2. Remove the blade and stir in the rest of the corn kernels as well as the green onions.
3. Heat a tablespoon of oil in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons (I like to use my trusty spring-loaded cookie scoop) about 4 to 6 at a time depending on the size of your skillet. Fry until a lightly golden crust forms, about 45 seconds to 1 minute, then flip very delicately and fry the other side for about the same time, until golden.
4. Transfer the cooked fritters to a plate and repeat with the remaining batter. Add a little bit more oil to the pan with each new batch, or as necessary.

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Very Crispy Corn Fritters RecipeTin Eats

WebPreheat oven to 120°C / 250°F and set a wire rack on a baking tray. Place flour, cornflour and baking soda in a bowl, mix to combine. Add egg and …

1. Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
2. Place flour, cornflour and baking soda in a bowl, mix to combine.
3. Add egg and milk, mix until incorporated (batter will be lumpy and thick).
4. Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.

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Corn Fritters with YogurtDill Sauce EatingWell

WebApr 19, 2024 · Stir corn, scallions, eggs, flour, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Heat 1 tablespoon …

1. Stir corn, scallions, eggs, flour, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Using 2 tablespoons of the corn mixture to make each fritter, drop 6 fritters into the pan and flatten into 2-inch disks. Cover and cook until browned on the bottom, 2 to 3 minutes. Carefully flip and continue cooking, covered and adjusting heat as needed, until browned on the second side, another 2 to 3 minutes. Transfer to a plate and cover to keep warm. Repeat 2 more times with the remaining mixture and oil.
3. Meanwhile, whisk yogurt, dill, milk, vinegar, garlic powder and the remaining 1/8 teaspoon each salt and pepper together in a small bowl. Serve the sauce with the fritters.

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