Recipes (5): Corn Cakes and Fritters

These look good! I haven't tried any of them.

Betsy


From: Sam Waring
Newsgroups: rec.food.recipes
Date: Sat, 8 Jul 1995

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Title: CORN CAKES WITH SWEET PEPPER RELISH
Categories: Vegetable
Yield: 6 servings

MMMMM----------------------------RELISH-----------------------------------
2 ts Olive oil, extra-virgin
1 md Bell pepper, red; seeded & finely chopped
1 md Bell pepper, green; seeded & finely chopped
2 Garlic clove; peeled & minced
2 T Lime juice
1/4 ts Sugar
1/4 ts Salt
2 ts Cilantro, fresh; finely chopped

MMMMM---------------------------CORN CAKES--------------------------------
1 c Flour
1/2 c Yellow cornmeal
1 ts Sugar
3/4 ts Baking powder
1/2 ts Salt
1/2 ts Cumin; ground
1/2 c Milk
2 T Milk
2 Eggs
3/4 ts Tabasco sauce
3 T Green chilies; canned, chopped, drained
1 c Corn kernels; frozen, defrosted
1 ts Butter, sweet; cut into slivers

RELISH:

In a large skillet, heat the olive oil over medium-high heat. Add
the red and green peppers and the garlic; saute 5 minutes. Stir in
the lime juice, sugar, and salt. Cook 2 minutes, or until the juices
are slightly thickened. Cool slightly and stir in the cilantro.
Refrigerate until completely chilled.

CORN CAKES:

Stir together the flour, cornmeal, sugar, baking powder, salt, and
cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit
15 minutes.

In a large non-stick skillet set over medium-high heat, melt a couple
slivers of the butter. When pan is very hot, spoon 2 tablespoons batter
into the pan for each cake. Cook about 3 cakes at a time for about 2
minutes on each side, or until lightly browned. (The batter should make
about 10 to 12 cakes.) Keep warm while cooking the remaining cakes,
adding a little butter to the pan before cooking each batch.

Serve the corn cakes with a little of the relish on top.

Note: Bottled salsa also can be served with the corn cakes in place
of the relish.

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Title: CORN CAKES
Categories: Vegetables, Low-cal
Yield: 4 servings

3/4 c Flour, all-purpose
3/4 ts Baking powder
1/2 ts Cinnamon, ground
1/4 ts Salt
1/4 c Skim milk
1 lg Egg; separated
2 T sugar, granulated
3/4 ts Vanilla extract
1/2 c corn kernels, frozen; thawed
2 T Oil

In a medium bowl, combine flour, baking powder, cinnamon, and salt. In
small bowl, beat together milk, egg yolk, sugar, and vanilla extract.
Stir liquid ingredients into dry ungredients; stir in corn.

In the small bowl of electric mixer, beat egg white until stiff and fold
into the corn mixture.

Heat oil in 12" non-stick skillet over medium-high heat. Drop batter by
2 tablespoonsful into oil, making 4 corncakes at a time. Cook 2 to 3
minutes, lowering heat if browning too quickly. Turn and cook 1 to 2
minutes longer, until browned. Repeat with remaining batter.

: WEIGHT WATCHERS MAGAZINE MARCH 1989 P36
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Title: CORN FRITTERS
Categories: Vegetables
Yield: 6 servings

2 c corn kernels, fresh
-(4 to 6 ears) *
2 Egg; separated
4 T Flour, all-purpose
1 ts salt
1/2 ts cayenne pepper
Oil; for deep frying
Honey

* NOTE: Substitute frozen corn kernels if out of season.

Scrape corn kernels off the cobs with a sharp knife. Put corn in a
mixing bowl. Lightly beat egg yolks and add to the corn along with the
flour, salt, and cayenne pepper. Mix lightly. Beat the egg whites
until almost stiff and fold into the corn mixture. Heat the corn oil
to 360F in a deep-fat fryer or deep saucepan. Scoop the batter into the
hot oil with a soup spoon. Deep fry 4 or 5 fritters at a time, turning
occasionally, for 3 to 4 minutes or until golden brown. Drain on paper
towels and serve immediately.

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Title: CORN FRITTERS
Categories: Vegetables, Creole
Yield: 12 fritters

1 c Flour, sifted
1 ts Baking powder
1/2 ts Salt
1/4 ts Sugar
1 Egg; slightly beaten
4 T Shortening; melted
1/2 c Milk
2 c Corn, whole kernel; drained
Oil; for deep frying
Maple or cane syrup

Mix and sift the flour, baking powder, salt and sugar. Beat the egg,
melted shortening and milk together with a rotary egg beater. Add the
corn and combine with the dry ingredients, mixing well. Drop by
spoonfuls into deep oil (365F) and fry for 3 to 5 minutes, or until
golden brown. Drain on paper. Serve hot as a vegetable, or with maple
or corn syrup.

: { Submitted by the Alcee-Hymel Family }
: [ The Legends of Louisiana Cookbook; Sheila Ainbinder;
: ISBN 0-671-70817-1 ]
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Title: CORN & PEPPER FRITTERS
Categories: Vegetables
Yield: 12 fritters

1 1/4 c Corn, whole-kernel, fresh or frozen
1 c Bell pepper, red; finely chopped
1 c Scallions; finely chopped
1 ts Jalape#o; finely minced (opt)
1 ts Ground cumin
1 1/4 c Flour
2 ts Baking powder
Salt; to taste
Pepper, black; to taste
1 c milk
4 T oil (approx.)

Put the corn in a mixing bowl along with the chopped pepper, scallions,
and hot pepper.

Sprinkle with the cumin, flour, baking powder, salt, and pepper; stir to
blend. Add the milk and stir to blend thoroughly.

Heat enough oil to barely cover the bottom of a nonstick skillet. Spoon
the batter in 1/4 cup batches into the skillet and cook until golden
brown on one side, about 2 minutes.

Turn the fritters and cook about 2 minutes on the other side. Add more
oil to the skillet as necessary for each batch.

: [ Pierre Franey in The New York Times, Nov 18, 1987 ]