Corn fritters are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With their crispy exterior and fluffy interior, they are a favorite among many. If you're looking for the best recipe for America's Test Kitchen corn fritters, you've come to the right place. This article will provide you with all you need to know to make perfect corn fritters, from start to finish.
Here are our top 4 tried and tested recipes!
APPLE FRITTERS (ATK - AMERICA'S TEST KITCHENS VERSION)
Make and share this Apple Fritters (ATK - America's Test Kitchens Version) recipe from Food.com.
Provided by DeSouter
Categories Dessert
Time 22m
Yield 10 fritters
Number Of Ingredients 15
Steps:
- Heat 3 cups of vegetable oil to 350 degrees farenheit on medium-high heat in a large shallow pot.
- Glaze: Combine confectioners sugar, 1/4 Celsius cider, 1/4 t. ground nutmeg and 1/2 t. ground cinnamon and set aside.
- Mix dry ingredients (flour, sugar, powder, salt, cinnamon, nutmeg.).
- Chop peeled Granny Smith apples into 1/4" cubes. Place into dry ingredients and toss. Whisk 2 eggs and melted butter, then add in 3/4 Celsius cider. Mix with a large spoon or spatula only until incorporated.
- Measure 1/3 cup portions of the batter and place into the oil (no more than five fritters at a time and press the center down to flatten a bit with a large spoon, allowing fritter to be of equal thickness. Fry 3 (or more) minutes until nicely browned and flip, frying other side for 3 minutes. Drain on a paper towel-lined baking sheet. Spoon 1 Tablespoon of glaze over each fritter and spread over entire surface. WAIT TEN MINUTES BEFORE ENJOYING.
Nutrition Facts : Calories 270.5, Fat 3.6, SaturatedFat 1.9, Cholesterol 43.3, Sodium 380.9, Carbohydrate 56.7, Fiber 2, Sugar 34.9, Protein 4
THE BEST FRESH CORN FRITTERS
These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too.
Provided by MarraMamba
Categories Sauces
Time 1h
Yield 26 small fritters
Number Of Ingredients 17
Steps:
- Salsa:.
- Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
- In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt-it needn't be perfectly smooth.
- In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
- Fritters:.
- In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
- Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
- Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.
SOUTHERN CORN PATTIES
Courtesy America's Test Kitchen. This is a great recipe. Corn is at it's peak and I made these and knew right away I had to post so I can do this again. I hope you will enjoy these as well!
Provided by CindiJ
Categories Corn
Time 12m
Yield 12 fritters, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
- Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
- Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
- Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
- Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
- Transfer fritters to plate lined with paper towels. Serve immediately.
- Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.
Nutrition Facts : Calories 475.4, Fat 33.5, SaturatedFat 6, Cholesterol 63.1, Sodium 339.1, Carbohydrate 42, Fiber 5.2, Sugar 5.6, Protein 8.3
CORN FRITTERS
During the Depression, we made do with what we had. Mother always looked for ways to add variety to our meals, and these corn fritters were her special treat. She served them as a bread or a vegetable. No matter how they were presented, their hearty taste complemented any meal. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture. , In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.
Nutrition Facts :
Cooking Methods:
- For crispy exterior: Pan-fry until golden brown. This method is suitable for a small quantity.
- Oven bake: Bake in the preheated convection setting to achieve a crispy texture. This method allows larger batches to be prepared at once.
- Bake in a regular setting: Bake in a regular preheated setting. While the results are less crispy, it offers a softer interior.
- Fry in oil: Use a skillet with hot oil for a crispy crust and a fluffy interior. This method is similar to cooking fritters.
General Tricks:
- Cold kernels: Use cold kernels and avoid warm or hot corn as this will result in a softer, less firm texture.
- Dry ingredients: Whisk dry ingredients properly to ensure even distribution and to avoid streaks of dry ingredients in the batter.
- No over-folding: Fold the batter just until combined. Over-folding or over-beating will result in tough fritters.
- Cook in small batches: Cook the batter in small batches to give them enough room to expand fully.
- Drain on a paper towel: After frying, place the fritters on a paper towel to absorb any grease.
Batter Variations:
- Corn and cheddar: Add shredded cheddar cheese to the batter for a cheesy and indulgent fritter.
- Sweet corn and blueberries: Use fresh or thawed blueberries along with sweet corn for a sweet and tangy combination.
- Jalapeño corn fritters: Add minced jalapeños to the batter for a spicy kick. Serve with a creamy or tangy dipping.
- Bacon and cheddar: Incorporate crumbled bacon and cheddar for a smoky and salty sabor.
Ways to Serve:
- As a main course: Serve the fritters as a main course with a side of your choice, such as a fresh green or coleslaw.
- As a side dish: Serve the fritters as an accompaniment to grilled meats, fish, or poultry.
- As a party appetizer: Serve the fritters as finger food with a variety of dipping options, such as ranch, salsa, and guacamole
- Add to soups: Add the fritters to soups and stews for extra texture and depth of sabor.
Storing and Preserving:
- Store: The fritters can be stored in an airtight container in the refrigerator for up to a week. When ready to serve, re-crisp them in the air fryer.
- For freezing: Place the uncooked fritters on a parchment paper-insulated sheet and freeze them for later use. When ready to cook, take them out of the freezer and fry them as directed, increasing the cooking time by a few minutes.
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