Corn-and-Polenta Fritters
Vegetarian Times Issue: November 1, 2007 p.36
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).
Directions
- 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.
ingredient list
Serves 8
- 1 cup whole-wheat flour or white whole-wheat flour
- 1 cup instant polenta
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups low-fat buttermilk
- 5 Tbs. olive oil, plus more for greasing griddle
- 1/4 cup maple syrup
- 2 eggs, separated
- 1 10-oz. bag frozen corn, thawed
Nutritional Information
Per SERVING:
| Calories |
334 |
| Protein |
9g |
| Total Fat |
14.5g |
| Saturated Fat |
3g |
| Carbs |
44g |
| Cholesterol |
57mg |
| Sodium |
553mg |
| Fiber |
3g |
| Sugar |
11g |
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