Corn Crisps
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 259.1
- Total Fat: 17.9 g
- Cholesterol: 37.6 mg
- Sodium: 582.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 1.8 g
- Protein: 4.7 g
View full nutritional breakdown of Corn Crisps calories by ingredient
Introduction
I calculated 1/3 cup canola oil (could use any kind of oil you wish). I poured a cup of oil into pan and poured back into a measuring cup after frying to see how much oil is lost in the cooking process. This is what I came up with. I calculated 1/3 cup canola oil (could use any kind of oil you wish). I poured a cup of oil into pan and poured back into a measuring cup after frying to see how much oil is lost in the cooking process. This is what I came up with.Number of Servings: 5
Ingredients
-
1/2 cup flour
1 tsp salt (could use less)
3/4 tsp baking powder
1/2 tsp cumin
1/4 tsp sugar
1 large egg
1/4 cup milk
1 Tbsp. stick margarine, melted
1-1/2 cups can or frozen corn, thawed if frozen
1 Tbsp. dried parsley flakes
Canola or vegetable oil
Tips
I had gotten this recipe from Family Fun magazine and changed it a little. It called for green onions and my kids won't eat them so I put in parsley. Things like that... Be creative!!! Enjoy!
Directions
In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne.
In a medium bowl, whisk together the egg, milk, and butter.
Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering.
For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes.
Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion]
Repeat with the remaining batter.
Serving Size: 5 servings (2 crisps per serving)
Number of Servings: 5
Recipe submitted by SparkPeople user MOMMATURNING30.
In a medium bowl, whisk together the egg, milk, and butter.
Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering.
For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes.
Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion]
Repeat with the remaining batter.
Serving Size: 5 servings (2 crisps per serving)
Number of Servings: 5
Recipe submitted by SparkPeople user MOMMATURNING30.