Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup milk
- 1 egg
- 1 cup corn kernels (fresh or canned)
- 1/4 cup diced jalapenos (fresh or canned)
- 1/4 cup chopped scallions
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or deep fryer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
2. In a separate bowl, whisk together the milk and egg until well combined.
3. Add the milk and egg mixture to the dry ingredients and stir until just combined.
4. Fold in the corn, jalapenos, and scallions.
5. Heat about 1/2 inch of vegetable oil in a skillet or deep fryer over medium-high heat.
6. Using a spoon or cookie scoop, drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
7. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
8. Use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Repeat with the remaining batter, adjusting the heat as needed to maintain a consistent temperature.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 12 fritters
Nutritional information:
Per serving (1 fritter):
Calories: 97
Fat: 4g
Saturated Fat: 1g
Cholesterol: 17mg
Sodium: 176mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use cornmeal or a gluten-free flour blend.
- Instead of milk, you can use a non-dairy milk such as almond milk or soy milk.
- Instead of corn kernels, you can use diced bell peppers or shredded zucchini.
- Instead of jalapenos, you can use diced green chilies or red pepper flakes.
Variations:
- Add shredded cheese to the batter for extra flavor.
- Serve the fritters with a dipping sauce such as ranch dressing or salsa.
- Make mini fritters for a party appetizer.
- Use the batter to make larger corn cakes instead of fritters.
Tips and tricks:
- Be sure to drain the canned corn and jalapenos well before adding them to the batter.
- Use a cookie scoop to ensure that the fritters are all the same size.
- Don't overcrowd the pan when frying the fritters, as this can cause them to cook unevenly.
- Serve the fritters immediately for the best texture and flavor.
Storage instructions:
Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fritters, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or a dollop of sour cream
Pairings:
These fritters pair well with a fresh salad or grilled vegetables.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the fritters are not crispy enough, increase the heat of the oil or fry them for a bit longer.
Food safety advice:
- Be sure to wash your hands and any utensils or surfaces that come into contact with raw eggs or the batter.
- Use a thermometer to ensure that the oil reaches a temperature of at least 350°F to prevent undercooked fritters.
Food history:
Corn fritters have been a popular Southern dish for many years, and can be traced back to Native American cuisine.
Flavor profiles:
These fritters are savory and slightly spicy, with a crispy exterior and tender interior.
Serving suggestions:
Serve these fritters as a side dish or appetizer, or as a vegetarian main course.
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