The first run you want to cut all of the kernels in half. When you cut the corn off the cob, make two runs of the knife down the corn cob.Use some frozen corn (thawed and dried) with the fresh corn.Green jalapeño pepper, stemmed, seeded, and mincedĬorn is popping while frying and oil is splattering:.Pulled pork, chopped or shredded w/barbecue sauce.Japanese tempura flour (or half flour and half cornstarch).Half flour and half fine yellow cornmeal.Low carb: 1/3 cup coconut flour and 1/2 cup cornflower with 1 cup of water.Use a can of puréed white beans with a splash of the bean liquid as the “glue.” Refrigerate all the ingredients for an hour or longer before frying.Aquafaba in combination with chickpea flour or besan.Make “flax eggs” – each one is a tablespoon of flax meal mixed with three tablespoons warm water and set for 5 minutes.Combo of basil, rosemary, thyme, and oreganoĬheese: Literally any kind will work, but some are better than others.Replace the corn with any shredded potato, but be sure to strain off the liquid when you shred the potato.Use two cups corn and one cup shredded red potato.Replace some of the corn with another vegetable like zucchini or broccoli or even carrots.You can blend a little of it to make corn “milk” and use that with it. Frozen corn will work but use a little less flour.Canned corn (plain or creamed) – will need more flour.Leftover idea: Crumble up, toast and use in salads as croutons.Do not microwave – they will lose crispiness. You can defrost and re-toast them in a 350F oven.
#Giada chessy corn fritters plus#
Herbs of your choice, fresh, chopped (1/2 cup).Scallions, including greens finely chopped (4).Corn, 6 ears, cooked or uncooked (3 cups).If you’re interested in pursuing any of them further, Google “corn and cheese fritters with option” and you will find a whole lot of recipes. I thought it would be fun to list as many ideas as I could to provide you with a wide range of options. In most of the recipes, there are comments from good cooks. I decided I liked Karen’s recipe best because it’s simple and it seems healthier than many of the others (less flour). Karen used a recipe from Smitten Kitchen which I compared to others online. She had extra corn on the cob and it was taking up way too much space in the refrigerator, so she whipped these up for breakfast one morning and I became an instant devotee. However, please warm them up in the oven before serving.There are at least a million recipes online for these fritters, but I had never tasted one until my brother’s wife, Karen made them at a family vacation in Maine. We can keep them in an air-tight container and store them in the fridge for up to 3 days. You can also include some parsley along with cilantro for that added freshness in your fritters.It will heat up the flavors and will make it so colorful. Adding deseeded Jalapeno for your fritters is an excellent idea indeed.You can add scallions or green onions because it will create a beautiful green element in your recipe.I have added potatoes and Carrots because I like them.Bake them in a pre-heated oven at 350F for 15 minutes. Now add small discs of fritter batter on the tray leaving at least 1-inch gap between each of them. To make it in an oven you can grease a baking tray with oil/butter and then line it with parchment paper.
In fact, when you make it in an oven it will be so much healthier.
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