Best 8 Corn And Sweet Pepper Fritters Recipes

PEPPERED CORN FRITTERS

Steps:

• In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended. , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.

CORN AND SWEET-PEPPER FRITTERS

Steps:

• Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly.
• Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.

CORN FRITTERS WITH CHILE CORN PUREE

Steps:

• PUREE:.
• In a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn.
• Return to boil; cover and cook until tender, about 3 minutes.
• Drain; cool slightly.
• In a food processor, puree corn with the yellow pepper.
• In the same skillet heat olive oil; add onion, chopped chile, and garlic; cook over medium heat until onions are tender.
• Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally.
• Add the parsley and cumin; season with salt and pepper to taste
• Cover and set aside.
• FRITTERS:.
• Place 2 cups corn in a bowl; lightly crush with a potato masher.
• Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened.
• In a deep-fat fryer or large saucepan heat 2 inches of oil to 375°F
• Drop scant 1/4 cup dough, a few at a time, into hot oil.**
• Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through.
• Drain on paper towels; keep warm.
• TO SERVE:.
• Place puree on 4 plates; arrange fritters evenly atop.
• Garnish with cilantro and whole peppers, if desired.
• Serve warm.
• **NOTE : Corn may pop and cause oil to spatter; watch carefully while frying these fritters.

SWEET CORN WITH PEPPERS

Steps:

• Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
• Set aside. Scrape the kernels from the corn. There should be about one cup.
• Set aside.
• Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
• Spoon the mixture into a warm serving dish.

FRESH SWEET CORN FRITTERS

Steps:

• Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
• Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
• Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

CORN FRITTERS CANADIAN STYLE

Steps:

• In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
• Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.

SWEET CORN 'N' PEPPERS

Steps:

• In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.

SWEET CORN FRITTERS

Steps:

• Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.
• Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.
• In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.
• Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.
• Serve with Thai sweet chilli sauce for dipping.