Corn-and-Polenta Fritters Recipe

Corn-and-Polenta Fritters

Serves 8

30 minutes or fewer

These versatile fritters make a great base for a variety of toppings. Try them with warm black beans, prepared salsa, and shredded cheese for a Southwestern meal, or top with cottage cheese and maple syrup for a simple supper. You can also make the fritters bite-size and warm them for party hors d’oeuvres with a dollop of olive tapenade (chopped olive spread).

1 cup whole-wheat flour or white whole-wheat flour
1 cup instant polenta
2 tsp. baking powder
½ tsp. salt
2 cups low-fat buttermilk
5 Tbs. olive oil, plus more for greasing griddle
¼ cup maple syrup
2 eggs, separated
1 10-oz. bag frozen corn, thawed

Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.