#Giada chessy corn fritters plus#

Pulled pork, chopped or shredded w/barbecue sauce.Japanese tempura flour (or half flour and half cornstarch).Half flour and half fine yellow cornmeal.Low carb: 1/3 cup coconut flour and 1/2 cup cornflower with 1 cup of water.Use a can of puréed white beans with a splash of the bean liquid as the “glue.” Refrigerate all the ingredients for an hour or longer before frying.Aquafaba in combination with chickpea flour or besan.Make “flax eggs” – each one is a tablespoon of flax meal mixed with three tablespoons warm water and set for 5 minutes.

Combo of basil, rosemary, thyme, and oreganoĬheese: Literally any kind will work, but some are better than others.Replace the corn with any shredded potato, but be sure to strain off the liquid when you shred the potato.Use two cups corn and one cup shredded red potato.Replace some of the corn with another vegetable like zucchini or broccoli or even carrots.You can blend a little of it to make corn “milk” and use that with it. Frozen corn will work but use a little less flour.Canned corn (plain or creamed) – will need more flour.Leftover idea: Crumble up, toast and use in salads as croutons.Do not microwave – they will lose crispiness. You can defrost and re-toast them in a 350F oven.When cooked, you can keep them in the fridge for up to 3 days or freeze.You can make the batter the day before.You can bake them – but they will not be crisp.I served them with poached eggs and it was delicious!

Cook remaining fritters in the same manner, adding more oil as needed. When the underside is a deep golden brown, flip and cook to the same color on the second side.Ĩ. (The smaller the scoop, the easier it will be to manage.) Use a splatter screen in case the corn pops.ħ. Once hot, add your scoops of corn fritter batter and press gently to flatten them. Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. (Some recipes suggest this and others don’t.)Ħ. Optional: Let the batter set for 15 minutes before frying. Add the eggs and use a fork or spoon to stir until everything is evenly coated.Ĥ. Add scallions, herbs, cheese, salt and pepper and stir.ģ. (For quick video with tips – click here)Ģ. If you want to serve all your fritters hot, preheat the oven to 250F and keep the ones you have already made in there until you are finished.ġ.

#Giada chessy corn fritters plus#

Salt, kosher (3/4 teaspoon plus more to taste).

Cheddar cheese, grated, (about 1 cup or 6 ounces) (You can eliminate the cheese for folks with dairy allergies).

Herbs of your choice, fresh, chopped (1/2 cup).

Scallions, including greens finely chopped (4).

Corn, 6 ears, cooked or uncooked (3 cups).

If you’re interested in pursuing any of them further, Google “corn and cheese fritters with option” and you will find a whole lot of recipes. I thought it would be fun to list as many ideas as I could to provide you with a wide range of options. In most of the recipes, there are comments from good cooks.

I decided I liked Karen’s recipe best because it’s simple and it seems healthier than many of the others (less flour). Karen used a recipe from Smitten Kitchen which I compared to others online. She had extra corn on the cob and it was taking up way too much space in the refrigerator, so she whipped these up for breakfast one morning and I became an instant devotee. Before serving, mix well, and place the dip in a serving dish alongside the jalapeño corn fritters.There are at least a million recipes online for these fritters, but I had never tasted one until my brother’s wife, Karen made them at a family vacation in Maine.Cover and chill in the refrigerator for at least 1 hour to help the flavors blend.In a bowl, combine all the ingredients, and mix well.1/2 cup salsa (store-bought or homemade).3/4 cup sour cream or plain Greek yogurt.Once all the fritters are prepared, transfer them to a serving platter, and serve them with the creamy salsa dip (recipe below).Place the fritters on a dish lined with paper towels to help absorb the extra oil. Cook the fritters for 4 to 5 minutes per side or until golden brown.

Using a spoon, add dollops of the fritter batter to the pan, being careful not to overcrowd the pan.

Heat a large pan over medium heat, and add the olive oil.

In a large bowl, add all the ingredients except for the olive oil, and mix very well.

Dunk these in the creamy salsa dip for a hint of coolness to bring down the heat of these spicy nibbles. You can make the batter ahead of time and follow the cooking instructions when ready to prepare. These are so easy to prepare, and you likely already have most if not all of the ingredients in your pantry. Corn and jalapeños make a fantastic pair in these delicious fritters.