One of my favorite veggies is corn.  It’s so sweet and delicious. One of the best things about having a passion for cooking, is being able to try something new.  I have never had a corn fritter in my life.  So when I saw this recipe I knew I had to give it a try.  Plus, since the hubby is out of town, its great to try a recipe that I know he wouldn’t try.

Adapted from The Healthy Foodie

I only added 1/4 of a fairly large jalapeno and my mouth is a blaze.  But oh so delicious with a dollop of Plan Chobani.  The coolness of the Greek yogurt marry well with these mouth-watering spicy fritters.  I am sure sour cream would work too.

Healthy Corn Fritters

 

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Cook time

5 mins

Total time

5 mins

 

Author: Marlene Baird

Recipe type: Appetizer or side

Cuisine: Tex Mex

Serves: 8

Ingredients

• 2 cups frozen corn, thawed
• ¼ cup cornmeal
• ¼ cup whole wheat flour
• ¼ tsp salt
• 1 egg + 2 egg whites
• ½ cup low fat shredded cheddar jack cheese
• ½ Tablespoon ground chipotle
• 1 green onion, chopped
• 1 handful fresh parsley, chopped
• 1 small jalapeno pepper, seeded and finely chopped (about a Tablespoon)
• 1 Tablespoon lemon juice
• 1 Tablespoon olive oil, for cooking

Directions

1. In a bowl combine the eggs, flour, cornmeal, salt, lemon or lime juice and the ground chipotle.
2. Once combined, stir in the corn, green onion, parsley, jalapeno pepper and cheese and stir until well incorporated.
3. In a large non-stick pan heat the tablespoon of oil over medium heat.
4. Once hot, drop the batter one at a time and flatten out to ½? to ¾? thick and shape into a pancake shape.
5. cook the fritters for at least 3-4 minutes before checking the underside. Once it’s golden, flip the fritter over. Serve with a dollop of Chobani plain yogurt. And if you dare, a few slices of jalapeno peppers and chopped green onions.

PP Value

3 PP each

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Have a great weekend.  I have a cookie exchange on Saturday and dinner guest planned for Sunday.

Marlene