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1 Make dipping sauce: Combine all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy.
Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.
2 Make the corn fritter batter: Whisk together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth.
Add the corn, onions, and cilantro. Stir until just combined.
3 Fry the corn fritters: Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan.
Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.
Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved clothes while you cook.
Serve immediately with the sweet chili dipping sauce.
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Simple Sunday Secrets The grocery list is growing, the to-do list isn’t getting checked off, and before we know it Monday is here again. Sound familiar? I always felt like I was running a never-ending marathon, especially around the holidays. The schedule fills with holiday festivities, the kids continually adding to their wish list, and I just wanted to yell “Stop!” and gain the power to freeze time. I haven’t done either, but I have enacted Simple Sundays. COOKING METHOD
- Pour lightly beaten egg into a blender or food processor. Add 1½ cups blanched corn kernels (reserving the rest), green curry paste, all-purpose flour (maida), and coconut milk. Run blender / food processor, pulsing, till corn is processed into smaller pieces in a thick batter. Do not over-blend to a paste &ndash you should see small pieces of corn.
- Tip corn mixture into a large bowl. Toss in spring onions, followed by Thai basil leaves, coriander leaves, salt, pepper powder, and reserved whole corn kernels. Stir with a spatula in a folding motion till evenly mixed.
- Place a heavy frying pan over high heat and add oil. Once oil is hot, but not smoking, carefully spoon a tablespoonful of corn batter into the hot oil. Flatten slightly with the back of the spoon. Add a few more spoonfuls, without overcrowding the pan, maybe 4 or 5. Fry till golden brown all over, 3 to 4 minutes. Remove, drain on kitchen paper, and keep warm. Repeat in batches till the entire batter is used up &ndash this should yield about 15 fritters.
- Serve hot with Thai sweet chilli sauce on the side.
Cook's note: For recipe of Thai Green Curry Paste click here
Jalapeño Cheddar Corn Fritters
Sweet, spicy, juicy, crisp – and so easy to make!
One of my favorite things to do with a surplus of veggies is to quickly fry up some fritters. Whether you’ve got extra broccoli, zucchini, or corn, it’s the perfect way to use an ingredient in an exciting way when you’ve already exhausted every other option. And while I can’t say I have ever run into the problem of having too much fresh corn on my hands (my family loves the stuff), these Jalapeño Cheddar Corn Fritters are so good that it’s worth running to the store to buy a few ears with the express purpose of making them. They’re sweet and crispy with a little kick and they’re so simple to whip up.
I am never really sure if a fritter counts as a starter, a snack, or a side, but I like to treat them as a light meal when I don’t feel like planning out a bunch of components. Add a side salad and you’ve got a totally satisfying dinner! And a quick one at that.
To make these you just have to mix together some corn kernels with green onion, jalapeño, cheddar cheese, and a binder of milk, eggs, and flour. You just scoop that mixture out into some hot oil and after about five minutes in the pan you have some crisp deliciousness to dig into.
These aren’t bready, but they’re not all corn either. They walk a fine line between being substantial and fluffy but what you’ll mostly be thinking about is the flavorful combination of the corn, cheddar, and jalapeños.
- 3 cups oil for frying
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon white sugar
- 1 egg, lightly beaten
- ½ cup milk
- 1 tablespoon shortening, melted
- 1 (12 ounce) can whole kernel corn, drained
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.
Spicy Corn Fritters
Looks like fall weather is settling in and is here to stay. I honestly can’t say I’m happy since I’m very intolerant to the cold, but the good thing is, I want to stay inside where I’m warm and cozy and cook comfort food. Yup! Fall and Winter seem to be the perfect seasons for cooking. After all, who wants to slave over a hot stove during the heat waves of summer.
One of my best friends sent me some of her favourite recipes to try and share with all of you. I can’t wait to try them all, as they all sound so yummy and delicious! From mushroom lasagna to vegetable patties and zucchini soufflé (anyone hungry yet?). These are the perfect comfort foods for the cold days ahead.
I’ve decided to make a post dedicated to my corn fritters. I previously posted the recipe with my fried chicken, but I think these little guys deserve their own spot here! At the same time, I have spiced them up a little, and BTW these are amazing with fried chicken, so go ahead, look up our original post here . These corn fritters are light, fluffy and crispy all at the same time, simply irresistible!
What’s not to love about these little golden gems? They are the perfect companion to fried chicken, pork ribs and BBQ, but also delicious as is, in fact they are one of my favourite snacks. I can eat a whole bunch of these sitting all comfy on the sofa watching TV at night. They are so easy to make, you can also prepare different dips for them or simply use your favourite hot sauce or BBQ sauce.
- 2 cups corn kernels
- 1/2 cup all-purpose flour*
- 1/2 cup cornmeal
- 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 whole large egg, beaten
- 1/2 cup milk
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup shredded cheddar cheese
- Vegetable oil for frying
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Spicy Corn Fritters
Earlier this year I was up in Boston for a trade show and had some amazing corn fritters at Legal Test Kitchen. I’ve been meaning to come up with my own take on them, but somehow summer slid by like a penguin on melting ice. In a last ditch attempt to wring a few more morsels of summer out of the farmers market, I picked up some of the season’s last sweet corn and set out to come up with my own fritters.
My goal was to create a spicy corn fritter that’s light and crispy on the outside, and chock full of sweet corn on the inside. To contrast the sweetness of the corn, I added some cilantro, chilies and garam masala which also gave it an Indian flair. It’s quick and simple to throw together, and if you happen to have one of these, stripping the corn off the cob becomes a tidy task that ends with all the corn in a little container rather than all over your kitchen floor.
The nice thing about these corn fritters is that they can be served straight from the pan with a sprinkle of sea salt and a drizzle of lime juice, but they’re also good reheated along with some chana masala. I’ve even made little sandwiches out of them with a bit of mango chutney and cheese in between two hot fritters.
As you know, I was in Iowa a few weeks ago for #IACornQuest 2016! I had the opportunity to head to Iowa and learn all about corn farming from IA Corn! It was totally awesome, and I was very inspired to whip up some corny (har har) recipes when I returned home. These Spicy Corn Fritters turned out really delicious, and I topped them with the most cool tasty cilantro lime cream as well&hellipso yum!
As a vegetarian, this was a very filling meal, but you could also serve these fritters alongside some chicken breast or even a hamburger! I ended up adapting this recipe from Alexandra&rsquos Kitchen, but it was a little confusing&hellipmostly because it was up in the air what you should do with the eggs. Two eggs? Three eggs? Four eggs? Just egg whites. Ummm, help!! After reading the comments people left for her, I decided to try just one egg. I cooked up my first fritters and they did not look how they should, and they were falling apart in the pan. I dumped them back into the bowl with the rest of the mix and added 2 more eggs to help bind it all together more. Success! I recommend 3 eggs for 2 cups of corn kernels, but you might want to play with it as well.
As for the jalapenos, they didn&rsquot add much heat, so even if you aren&rsquot a fan of spicy I think you would like this&hellipor just leave it out.
I had such a fun time working with Iowa Corn on this post as well as my last post, and I hope y&rsquoall love this recipe as much as I did! Adding corn back to recipes is a great way to keep the corn industry growing, and I suggest you take the time to look into corn related issues regarding GMOs, Ethanol production, and nutritional information. It was such an eye opening experience at the farms in Iowa!