Southern Cream Style Corn Fritters!! 100 Year Old Recipe
Cream Style Corn Fritters: Cooking Off Grid Hawaii
Chub Ham & Sweet Corn Fritters
Try a delicious twist to the Jamaican classic, fritters. Using our locally made Chub Ham, we made this recipe more Jamaican in flavour and ingredients.
Ingredients:
1 Caribbean Passion chub ham, diced into 1cm pieces
vegetable oil
3 Chippenham eggs
½ cup whole milk
1 ¼ cup all-purpose flour
1tsp baking powder
3 ¼ cups sweet corn
2 tbsp unsalted butter, melted
4 stalks Scallion, finely sliced
1 bunch cilantro, finely chopped
1 medium size tomato, diced
Salt and pepper to taste
Directions
1. Saute the Caribbean Passion Chub Ham on medium heat in a tsp of oil. Set aside.
2. In a medium bowl, beat three eggs and ¼ cup of milk.
3. In a large bowl, sift the flour and baking powder together. Whisk in the egg mixture. Gradually mix in the rest of the milk, corn, melted butter, sausages and scallions. Season with salt and pepper.
4. Place a skillet on medium heat and add oil. Drop the batter on the skillet by the spoonful, spacing them apart so that they do not run into each other. Fry for about 2 minutes on each side, until golden brown. Repeat with remaining batter adding a bit of oil to the pan each time.
5. Serve hot and Enjoy!
Tyler Florence's Serrano Ham and Manchego Croquetas | Tyler's Ultimate | Food Network
Tyler whips up an appetizer that's crunchy on the outside and creamy on the inside with a mashed potato, ham and manchego cheese filling!
Subscribe to #discoveryplus to stream more of #TylersUltimate:
Get the recipe ▶
Subscribe to Food Network ▶
Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Serrano Ham and Manchego Croquetas
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 1 hr 40 min
Prep: 45 min
Inactive: 30 min
Cook: 25 min
Yield: about 2 dozen croquettas
Ingredients
3 cups mashed potatoes, leftover or freshly made
1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving
6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup)
2 large eggs
Kosher salt and freshly ground black pepper
2 cups panko bread crumbs
Vegetable oil, for deep-frying
Romesco Sauce, for serving
Chopped chives, for serving
Romesco Sauce:
1/2 cup slivered almonds
1/2 poumd roasted red peppers, drained
*1 egg yolk
2 large garlic cloves, peeled
1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon sherry vinegar
Directions
In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
Romesco Sauce:
Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#TylersUltimate #TylerFlorence #FoodNetwork #SerranoHamAndManchegoCroquetas
Tyler Florence's Serrano Ham and Manchego Croquetas | Tyler's Ultimate | Food Network
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Pasta fritters: the recipe to make them creamy and delicious!
INGREDIENTS:
For the frittata
450g (1 pound) of bucatini pasta;
150g (1 cup) of cooked ham, cut into cubes;
80g (½ cup) of cooked peas;
1 garlic clove, minced;
100g (¾ cup) of flour;
100g (½ cup) of butter;
1L (4 cups) of milk;
a pinch of salt;
a pinch of nutmeg;
vegetable oil for frying.
For the batter:
300 ml (1 ⅓ cup) of water;
200 g (1 ½ cup) of flour.
METHOD
1. Cook pasta in the salted water until done, drain and chop roughly.
2. Cook bechamel sauce by frying some flour with melted butter for 1 minute, then pour in milk and boil until the sauce gets thick (around 5-7 minutes). season with salt, pepper and nutmeg.
3. Quickly fry peas with ham and garlic (2-3 minutes).
4. Combine pasta with bechamel sauce and mix well.
5. Put pasta into a cooking ring forming a cup shape. Add peas and ham mixture into each cup and add more pasta on top to cover. Press and remove the ring.
6. Freeze pasta cutlets for 1 hour.
7. Whisk water with flour. Deep each pasta cutlet into the batter and transfer into preheated oil. Cook until crispy and golden (5-7 minutes).
-------------------------
About us: ‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist:
Enjoy with us:
Follow us:
Facebook:
Instagram:
For any content use please feel free to contact licensing@ciaopeople.com
Cookist wow’s second cookbook is here! ???? Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ⬇️
????????If you buy from US:
????????If you buy from UK:
????????If you buy from other EU countries:
Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!
If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour
#cabbagerecipe #cabbagepatties #cabbageEgg