Login
Create Account
Corn-and-polenta fritters
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
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).
-
Main Ingredient
corn & polenta
-
Category: Quick Breads
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 8 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: ecarr
-
Posted On: Oct 22, 2014
Number of Servings:
Ingredients:
- 1 cups - whole-wheat flour or white whole-wheat flour
- 1 cups - instant polenta
- 2 teaspoons - baking powder
- 1/2 teaspoons - salt
- 2 cups - low fat buttermilk
- 5 tablespoons - olive oil, plus more for greasing griddle
- 1/4 cups - maple syrup
- 2 - eggs separated
- 10 ounces - frozen corn thawed
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.
Comments