Corn and Polenta Fritters |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Vegetarian Times. Serve with a dollop of olive tapenade, sun dried tomato pesto or sour cream. Can be made ahead of time and then warmed in the oven. Ingredients:
1 cup whole wheat flour or 1 cup white whole wheat flour |
1 cup quick-cooking polenta |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups low-fat buttermilk |
5 tablespoons olive oil, plus |
olive oil, for greasing griddle |
1/4 cup maple syrup |
2 eggs, separated |
1 (10 ounce) bag frozen corn, thawed |
Directions:
1. 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.
2. Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
3. 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.
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