Monday, May 10, 2010
The Monday Recipe Blog
I know, I know, healthy and corn fritters generally don’t go in the same sentence, but here is a nice little recipe that may change your mind about the corny little bits of joy.
What makes it healthier is the soymilk (you could use milk, though), the olive oil, chopped scallions and salt-free corn kernels. Corn contains vitamin c and a good amount of fiber. It helps to lower cholesterol. Corn also has folic acid and B vitamins.
You can keep these corn fritters in the fridge for up to three days. Bake in foil to reheat, or stick them in the microwave.
What follows are the instructions for healthy corn fritters….
Healthy Corn Fritters:
1 1/2 cups flour, self-rising
1 teaspoon baking powder
1/2 cup soymilk
1 8 3/4 oz. of salt-free corn kernels, with no sugar added, drained
2 chopped scallions
1 tablespoon parsley, chopped
1 tablespoon olive oil
In a large bowl, add flour, baking powder, milk and eggs, then beat with a mixer until the batter is smooth.
Stir in the corn kernels and parsley.
Add the olive oil to a skillet, and heat it until it is hot. Put about 5 fritters in the pan – each will be about 1 tablespoon of batter, spacing them apart. Now reduce the heat a little and cook a couple of minutes on each side until a nice golden brown.
Keep the cooked fritters warm while you cook the rest of them, then serve them warm.
You can serve them with just about anything, but they are really great with pinto beans, fried potatoes and a slice of onion. Now that’s an Okie dinner!
Makes about a dozen fritters.
Photo by Peter Griffin