bout 6 cups.
Make Corn Fritters: Sift the dry ingredients together
Corn Fritters: Sift the ground rice, flour,
00b0C (for keeping Corn fritters warm whilst cooking).
Corn Fritters.
Place half
ntil ready to serve the corn fritters. The topping is best prepared
s smooth. Stir in the corn and shallots.
Pour 3
iquid from the the canned corn. Measure 1/4 cup of
Blend together the milk and egg.
Add gradually to pancake mix. Stir in sugar.
Stir in corn and raisins.
Heat enough vegetable oil in deep frypan to float corn fritters.
Drop from tablespoon into hot oil; do not crowd.
Fry fritters 3 to 5 minutes; drain on paper toweling.
Drain corn.
Reserve liquid and add milk to make 1 cup. Combine all ingredients (can add any spices you like).
Stir and mix well.
Let stand 20 minutes.
Deep fry.
Drop by tablespoons into hot oil until golden brown on both sides.
Makes approximately 12 to 15 corn fritters.
n the milk and reserved corn liquid (or water).
Stir
usks and silks from the corn. Using a sharp knife, cut
ust blended. Stir in the corn. Let sit for 10 to
o package directions. Fold in corn, onions and cilantro.
Oil
br>Cut kernels from corn cobs. Combine corn, flour and cheese in
Preheat oven to 300\u00b0F. Sift flour into a large bowl. Stir in eggs and milk to form a thick batter. Stir in corn, ricotta and onions. Season to taste.
Spray a large nonstick skillet with no stick cooking spray. Heat on medium heat. Spoon heaping tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 mins each side, until golden and cooked through. Transfer to a baking pan. Keep warm in oven.
Top corn fritters with arugula leaves, avocado and smoked salmon slices. Serve with lemon wedges.
For Fritters: In a large bowl, stir
Start boiling ear of corn. Alternately, frozen corn can be used instead.
Cook the pasta in a saucepan of boiling, salted water for 6 mins or until almost tender; pasta will continue cooking when pan-fried. Drain and cool.
Whisk the eggs, buttermilk and flour in a bowl until combined. Stir in the pasta, creamed corn, sweet corn and dill.
Heat the oil in a frying pan over a moderate heat. Cook fritters in batches, using 2 heaped tablespoons of mixture per fritter and cooking for 2 mins each side or until golden.
hisk until smooth. Stir in corn kernels, pepper and chives. Season
ixture until smooth. Stir in corn and onions.
Lightly coat
chives, chili and the remaining corn. Season to taste and mix