The batter is pure poetry: whether it envelops fish, fruit, or cauliflower, it transforms into a fizzy cloud plunged into boiling oil. Once cooked, hot, and crispy, it becomes a symphony of crunches ...

The zucchini corn fritter batter should be not very thick and not too watery either. When you spoon the batter onto a hot pan ...

Leftover fritters should be refrigerated ... Add all of the shrimp/corn mixture to the batter and mix to coat the ingredients. Turn the flame under the oil to medium and heat to 175°C (345 ...

Sweet and chewy corn fritters paired with the woodsy flavours of Assam Orthodox tea is everything you need for time well spent with your loved ones. The secret to making the perfect fritters lies in ...

Baby corn and fish cubes coated in a flour based batter and fried crisp. So good, we bet you won't be able to keep your hands off these crisp bites!

So, what’s the solution? Our Digital Food Director Amira says the secret to making incredibly crispy corn fritters is all in the cheese. “Using cheese in the batter (in our recipe we use two ...

Take care when pan-frying the fritters, because the corn kernels often pop in the hot oil. It's advisable to cover the pan with a mesh splatter screen. Because commercial chilli jam is usually too ...

Yossy Arefi for The New York Times (Photography and Styling) These corn fritters use whole kernels mixed with spices, scallions and a simple batter. A light batter coats plump pieces of shrimp and ...