Best Sweetcorn Fritters With Chilli And Ginger Dipping Sauce Recipes

Corn Fritters with Roasted Garlic and Parsley Dipping Sauce image

Provided by Food Network

Time 45m

Yield 4 to 6 servings, 14 to 16 fritters

Number Of Ingredients 16

Canola or corn oil, for frying
3/4 cup milk
4 ounces butter
1 cup self-rising flour
4 eggs
1 1/2 cups fresh corn kernels
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Roasted Garlic and Parsley Dipping Sauce, recipe follows
Chopped parsley, for garnish
1/4 cup chopped parsley
2 tablespoons roasted garlic (about 6 cloves)
1 cup sour cream
3 ounces goat cheese
1 to 2 teaspoons finely chopped jalapeno
Salt and white pepper

Steps:

Fill a deep pan or deep-fryer with oil 3 to 4-inches deep, and heat oil to 365 degrees F.
In a medium saucepan, bring milk and butter to a boil. Add flour, and beat with a wooden spoon until it pulls away from the sides of the pan. Off heat, beat in eggs one by one until each one is completely incorporated. Fold in corn and season with salt and pepper.
Drop into hot oil using a small ice cream scoop or piping bag. Let fritters cook for 3 minutes or until lightly browned and crispy. Drain on paper towels. Serve with the Roasted Garlic and Parsley Dipping Sauce. Garnish with chopped parsley.
Place everything in blender or food processor and blend until smooth.

Chile Sweet Corn Fritters image

Provided by Food Network

Time 35m

Yield 12 fritters

Number Of Ingredients 13

One 10-ounce bag frozen sweet corn, thawed (about 2 cups)
1 small red onion, finely chopped
1 fresh red chile, deseeded and finely chopped, optional
1 medium clove garlic, finely chopped
3 tablespoons finely chopped fresh parsley
1 tablespoon nutritional yeast flakes, optional (or 1 tablespoon soy sauce)
1 cup all-purpose flour
1 teaspoon baking powder
A scant 1/2 cup (100 ml) unsweetened almond milk
Flaky sea salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Olive oil, for frying
Store-bought sweet chili sauce, warmed, for serving

Steps:

In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
Serve with the warmed sweet chili sauce for dipping.