Cheddar Corn Fritters
Here is what you'll need!
Cheddar Corn Fritters
Serves: 12
INGREDIENTS
1 ½ cups flour
2 cups corn (or one 15 ounce can)
½ cup cheddar cheese, shredded
⅓ cup chives, chopped
½ cup milk
2 eggs
1 teaspoon salt
1 tablespoon chili powder
½ cup oil, for frying
PREPARATION
In a large bowl, mix the ingredients.
In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
Serve with a dollop of sour cream and chives.
Enjoy!
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MUSIC
Cape Town Hoedown
Licensed via Audio Network
Made by BFMP buzzfeed.com/videoteam.
Spicy Sweet Corn Pancakes on the Grill, Teppanyaki Style
How about some Spicy Sweet Corn Pancakes on the Grill Teppanyaki style? Teppanyaki style grilling is perfect for the Arteflame. The flat cooktop has lots of space and no food will fall through grill rates any more. Problem solved!
Here was the recipe for Spicy Sweet Corn pancakes on the Arteflame grill, Teppanyaki style!
Ingredients:
Prepared pancake batter
1/4 cup sweet corn
2 sweet peppers
Red onion chopped
Poppy seed or ranch dressing
Fresh cilantro
Sriracha sauce
Mozzarella cheese grated
salt and pepper
Directions:
Get your Arteflame grill or your Arteflame grill insert to grilling temperature. When the temperature reaches between 400 and 450 you’re ready to go
Pour pancake batter directly onto the grill to make two four inch pancakes or blinis. Place sweet corn, peppers and red onion onto grill to charr.
When pancakes start to bubble, turn over and cook other side. Add salt, pepper and any desired spice seasoning to pancakes.
When pancakes are done place all ingredients on top. Layer with sriracha sauce, dressing and fresh cilantro.
Enjoy!
The Pancake Channel ~ Savory Mexi Pancakes with Lime Cilantro Creamsauce
Hello from the Pancake Channel! This week's recipe: Savory Mexi Pancakes with Lime Cilantro Creamsauce! We thought it would be fun to make a savory pancake, and these turned out AMAZING! Perfect for a light lunch, or a delicious appetizer! :) Enjoy!
xoxo
Heidi
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If you made these pancakes, be sure to post a picture of them on Instagram and hashtag it #TPCmexicake ! :)
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Music: Climbing Clouds by Jetty Rae
Liscense: Purchased from audiosocket.com
If You Have Sweetcorn At Home, Make These Corn Fritters & Corn Pancakes
Learn how to make two delicious corn recipes: corn pancakes and corn fritters!
This weekend we prepared delicious sweet corn recipes. Corn lovers will love it! I have never eaten so delicious salty doughnuts and pancakes. You can serve them both with the same sour cream and garlic sauce.
Let's try with us!
Ingredients for corn pancakes:
• GREEN ONION 20g/0.7oz
• JALAPENO 1
• CANNED OR FRESH CORN 400g/14oz
• CHEDDAR CHEESE 130g/4.6oz
• EGGS 2
• SALT
• PEPPER
• OAT FLOUR 150g/5.3oz
• MILK 1/2 cup or less
• SUNFLOWER OIL
Ingredients for sauce:
• SOUR CREAM 3 tbsp
• GARLIC 1 clove
• CILANTRO
• LIME 1/2
• PEPPER MIXTURE
• SALT
• DRIED ONION 1 tsp
Ingredients for corn fritters:
• BOILED POTATOES 2
• FRESH OF CANNED CORN 200g/7oz
• ONION 1
• RED BELL PEPPER 1/2
• JALAPENO 1
• SALT
• PEPPER
• GRANULATED GARLIC 1 tsp
• CHILI FLAKES 1 tsp
• NUTMEG 1 tsp
• BREADCRUMBS 7 tsp
• 2 x MOZZARELLA CHEESE 125g/4.5oz
• EGGS 2
• SUNFLOWER OIL
Fancy to try these corn fritters?
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Corn Pancake
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Servings - 2 - 3
INGREDIENTS
Water - 500 milliliters
Sweet corns - 250 grams
Green chili - 2
Water - 150 milliliters
Semolina - 2 teaspoons
Maize flour - 2 teaspoons
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric - 1/8 teaspoon
Coriander - 1 teaspoon
Curry leaves - 1 teaspoon
Baking soda - 1/4 teaspoon
Oil - for frying
PREPARATION
1. Boil 500 milliliters water, 250 grams sweet corns and bring it to a boil.
2. Now, In a blender, add boiled sweet corns, 2 green chili, 150 milliliters water and blend it a smooth paste.
3. In a mixing bowl, add blended mixture, 2 teaspoons semolina, 2 teaspoons maize flour, 1 teaspoon salt, 1/2 teaspoon red chili , 1/2 teaspoon coriander powder, 1/8 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon curry leaves and mix it well.
4. Rest for 10 minutes.
5. Then, add 1/4 teaspoon baking soda and mix it well.
6. Heat some oil in a pan, pour the prepared mixture onto it and cook both sides till golden.
7. Garnish with coriander.
8. Serve with ketchup.
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'Lok' Pancakes
Lao! 'Lok' in Teochew, these pancakes are classics in the Chaoshan region. We covered the famed oyster version way back when, so this time we wanted to take a more general approach.
0:00 - What's a Lok/Lao?
0:54 - Corn Pancakes (Dry Coating Method)
4:47 - Luffa Gourd Pancakes (Batter Method)
7:00 - When to use dry coating vs batter methods?
FRIED CORN PANCAKE, DRY COATING METHOD
Ingredients:
* Corn, one ear
* Seasoning: 1 tbsp sugar, optional 1 tbsp instant custard (吉士粉)
* Tapioca starch (木薯粉) -or- sweet potato starch (红薯粉) -or- potato starch (土豆淀粉), ~60g or ~9-10 tbsp
* Oil, ~2 cups for frying
* Water, ~1/2 tbsp, for sprinkling
The starches are *very* available online -
Tapioca starch:
Amazon -
Weee! -
Sweet Potato starch:
Amazon -
Weee! -
Potato starch:
Amazon -
Weee! -
PROCESS:
1. Slice the corn, rinse, then blanch for two minutes. Rinse to stop the cooking process, then toss in a strainer to let dry for ~5 minutes.
2. Add the seasoning to the blanched corn. Mix, then - one tablespoon at a time - add in the starch until everything is loose and coated. We used 60g of Tapioca Starch, but you might need a little more or a little less depending on how wet your corn is.
3. Two pans - one of them non-stick - over two burners. In one, heat the oil up to 200C and keep it around that temperature until you're ready to add it in with the pancake. In the non-stick pan, add the corn and pack it in. Use a spatula to press in the sides to form a nice pancake. Sprinkle the water on. Then, swap the flame to high. Swirl the hot oil around the edges.
4. Flame still on high, fry the pancake for ~4 minutes until it floats, and the edges are ever so slightly golden brown. Remove, let it strain for a couple minutes.
Cut into eight pieces.
GOURD PANCAKE, BATTER METHOD
Ingredients:
* Luffa gourd (丝瓜/秋瓜) -or- Zucchini (西葫芦), 1 large, ~350g
* 15g toasted (or roasted) peanuts
* Seasoning: 1/4 tsp sugar, 1 tsp fish sauce (鱼露)
* One whisked egg
* Tapioca starch (木薯粉) -or- sweet potato starch (红薯粉) -or- potato starch (土豆淀粉), ~60g
Fish sauce for dipping.
PROCESS:
1. Slice the gourd into matchsticks, and roughly chop the toasted/roasted peanuts. Mix together the gourd, the peanuts, the seasoning, the whisked egg, and the starch. Do not waste time before moving to the next step.
2. Flame on medium high, add 1 tbsp of oil to a non-stick pan. Add the batter and spread the pancake even.
3. Cook for three minutes on one side, flip, then go three minutes on the other.
Garnish with cilantro, serve alongside some fish sauce to dip.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):