Directions:
- In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
- In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.45 Kcal (1082 kJ) | ||
| Calories from fat | 181.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 31% | |
|---|---|---|---|
| Cholesterol | 50.09mg | 17% | |
| Sodium | 267.23mg | 11% | |
| Potassium | 83.6mg | 2% | |
| Total Carbs | 10.44g | 3% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 9.88g | 20% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 15.2mg | 85% | |
| Calcium | 242.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 204.25 Kcal (855 kJ) | ||
| Calories from fat | 143.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.94g | 31% | |
|---|---|---|---|
| Cholesterol | 39.59mg | 17% | |
| Sodium | 211.19mg | 11% | |
| Potassium | 66.07mg | 2% | |
| Total Carbs | 8.25g | 3% | |
| Sugars | 2.38g | 12% | |
| Dietary Fiber | 0.79g | 4% | |
| Protein | 7.81g | 20% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 12mg | 85% | |
| Calcium | 191.6mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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