corn fritters


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 47.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.1 mg
  • Sodium: 113.5 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.1 g

View full nutritional breakdown of corn fritters calories by ingredient


Introduction

This is a warm, flavorful side for mexican or tex-mex meals that can replace (or accompany) traditional rice and bean based side dishes. This is a warm, flavorful side for mexican or tex-mex meals that can replace (or accompany) traditional rice and bean based side dishes.
Number of Servings: 12

Ingredients

    4 medium ears of fresh sweet corn kernels cut and scraped from the cob
    1 c. zucchini chopped into corn kernel sized pieces
    1/2 c. red pepper chopped into corn kernel sized pieces
    1 large scallion thinly sliced
    1 jalapeno seeded and finely chopped
    2 Tb. cilantro coarsely chopped
    1/4 c. flour
    1/4 c. grits or finely ground corn meal
    1/4.c egg beaters
    1/4 - 1/2 c. non-fat milk
    2 tsp. baking powder
    salt
    pepper

Directions

Combine corn, zucchini, red pepper, scallion, jalapeno and cilantro in a large bowl. Add flour, corn meal and egg beaters and mix well. Mixture will be pasty. Stir in milk to form a thick batter. Start with 1/4 c. and add more as needed. Add salt and pepper to taste.

Heat a large skillet over medium heat. Spray with non-stick cooking spray. Scoop batter by scant 1/4 cupfulls into the skillet spreading the vegetables so they aren't piled up in the center. Each fritter will be approximately 3 - 4" in diameter. Cook the fritters until bubbles form in the center, the edges begin to look dry and the bottom is nicely browned. Flip and cook for an additional couple of minutes to brown the other side.

Serve warm with salsa and or low fat sour cream.

Makes twelve 3" - 4" fritters.

Number of Servings: 12

Recipe submitted by SparkPeople user MEGAN_PHOENIX.

Member Ratings For This Recipe


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    Incredible!
    This was yummy, thanks for sharing! Will make this more often, and it contains loads of veggies. Easy to make. - 9/21/13