corn cakes

These corn fritters are crispy cakes filled with corn kernels, cheddar cheese and seasonings, all cooked together to golden brown perfection. An easy side dish that is the perfect way to showcase summer corn!

Corn Fritters

corn kernels (fresh, thawed

all purpose flour

sugar

baking powder

salt

pepper

eggs

milk

onions

cheddar cheese

vegetable oil

Place the corn kernels, flour, sugar, baking powder, salt and pepper in a large bowl. Stir to combine.

Add the eggs and milk. Stir until a thick batter forms. Add the green onions and cheddar cheese and gently stir to combine.

Heat 1/2 inch of oil in a deep pan over medium high heat. Place 2 tablespoon size mounds of the fritter mixture in the pan, then flatten them.

Cook the fritters for 3 minutes per side, or until they&#x27;re golden brown and crispy. Repeat the process with any remaining batter.

Add toppings if desired, then serve immediately.

https://content.jwplatform.com/videos/ZPW32fUS.mp4

Fresh and fluffy- these griddle corn cakes can be served for breakfast, lunch or dinner with 10+ east variations to make them southwestern, cheesy, bacon-lover and more!

Griddle Corn Cakes

cornmeal

flour

Kosher salt

egg (, lightly beaten)

corn kernels

In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar and kosher salt.

Add beaten egg and milk, mixing until just wet- do not overmix!

Fold in corn kernels.

Set aside for 5 minutes to settle before frying.

Heat griddle or cast iron skillet to 325 degrees (or medium heat).

Drizzle a small amount of vegetable oil onto cooking surface.

Ladle 1/4 cup onto hot surface. Cook for 2-3 minutes per side.

Remove to a warm oven and continue with remaining batter.

Top with desired toppings.

If you&#039;ve tried this recipe, come back and let us know how it was in comments or ratings.

Flat, round, savory bread made with only 5 ingredients. Crispy on the outside and tender on the inside, this Latin-American staple can be enjoyed plain, on the side, or stuffed with your favorite filling!Makes 8-10 arepas

Venezuelan Arepas

(228 grams) masarepa flour ((or areparina))

(5 grams) salt

(28 grams) unsalted butter, (melted)

(474 milliliters) warm water

(66 grams) mozzarella cheese ((optional))

(28 grams) cooking oil

In a large bowl, combine arepa flour and salt until thoroughly combined. Make a well in the center and add the melted butter and water.

Gradually stir using a wooding spoon until no dry lumps remain. Adjust the consistency by adding more flour or water as needed; the dough is ready when it doesn’t stick to the sides of the bowl or your fingers. Let it rest for about 5 minutes to hydrate.

Grab 3 tablespoons of the dough and form a ball, gently press the dough between your palms to flatten, forming about a ¼-inch thick patty. Pay attention to the edges, so you don&#39;t leave cracks. If using cheese, make a little well in the center of the dough ball before flattening. Place flattened dough on greased parchment paper and repeat the process for the remaining dough. 

Heat oil in a large cast-iron or non-stick skillet over medium-high heat. Fry the arepas in batches, flipping once, until golden brown in batches, for 5-8 minutes on each side. Drain on a paper towel.

Transfer the arepas to a wire rack and let them cool. Split them and stuff them with the desired filling; shredded chicken, pork, guacamole, butter, maple syrup, or enjoy them as they are.

How to make vegan tamales with 8 filling options, step-by-step instructions, top tips, FAQs, storage recommendations, and more! These vegan/vegetarian tamales are perfect for enjoying during the holidays, potlucks, and celebrations year round!

How To Make Vegan Tamales

dried corn husks

corn masa flour

vegetable oil oil

garlic powder

Batch of filling

Pour hot water in a large baking dish or stock pot and add the dried corn husks. Let them sit for 15 to 20 minutes, until they have softened.

Using an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt. You can also mix it by hand, but it’s a much easier process with an electric mixer.

Pat dry a corn husk, lay it flat, and spread a spoonful of dough to cover most of the corn husk. All corn husks are different sizes, so each tamal may look differently. Once the dough is spread out, add one to two tablespoons of filling vertically to the middle of the tamal. Bring both sides of the corn husks together until the dough seals. Then, close up the husks (see above for photos of how to do it).

In a large stockpot with a steamer basket, add all the tamales and bring water to a boil. Once boiling, lower to a simmer for 45 minutes.

Celebrate the bounty of summer with fresh Corn Fritters!  A flavorful recipe that works as a tasty appetizer, hearty side dish or as a vegetarian main course. Serve with creamy Cilantro Sauce!

 Corn Fritters Recipe

corn

tsp kosher salt

tsp smoked paprika

tsp sugar

tablespoon coriander whole seeds

milk, nut milk

lime zest

lime juice

all-purpose flour flour

tsp baking powder

red bell pepper, finely diced (optional or add more corn)

green onions, chopped

cilantro, chopped- or sub basil, or flat-leaf parsely

olive oil

sour cream

mayo

packed cilantro, chopped

garlic clove, finely minced

lime juice, more to taste

tsp cumin

coriander

Preheat oven to 375F

Prep the corn. Lay the corn flat on the counter, and cut the kernels off. Set aside.

Make the corn fritter batter. In a large bowl, whisk the eggs, milk, lime zest and lime juice, spices, salt, pepper and sugar until smooth. Combine the flour and baking powder in a small bowl, then whisk this into the egg mixture, whisking until very smooth.

 Stir in the fresh corn, cheese, scallions, cilantro, bell pepper, and optional jalapeno.  You should have a thick batter that mounds on a spoon. If it feels overly thick, add a splash of milk, or overly runny, add a tablespoon of flour.  If unsure about consistency, cook one &#8220;tester&#8221; fritter first.

Cook Fritters

Heat olive oil in a large nonstick pan or cast iron skillet over medium heat.  Place 5 rounded spoonfuls of fritter batter (2-inch round fritters) carefully into the skillet (scooting in any stray kernels) and cook for about 3 minutes on each side until golden and holding together. Working in batches, move the fritters to the wire rack in the oven to cook all the way through. Don&#8217;t worry if they are still a little doughy in the middle; they will continue to cook in the oven. Bake until puffed, about 10-15  minutes.

Cilantro Dipping Sauce 

In a food processor, pulse cilantro cream ingredients until blend until combined.(Alternatively, feel free to mix in a bowl)

Serve the fritters with the Cilantro cream, garnish with cilantro, lime wedges and your favorite Hot sauce.

These are the best corn fritters. I have made them every summer for the past 8 years and am never disappointed.

Top 5 corn cakes recipes from across the web

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Griddle Corn Cakes

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Corn Fritters Recipe

Top 5 corn cakes recipes from across the web

The most viewed corn cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn Fritters

Griddle Corn Cakes

Venezuelan Arepas

How To Make Vegan Tamales

Corn Fritters Recipe

The most viewed corn cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine