Heart Healthy
These fritters can be served as an afternoon snack, a side dish for dinner, or drizzled with a hint of pure maple syrup for breakfast.
Print Recipe
Fitter Corn Fritters with Avocado
-
Servings:
10
-
Serving Size :
1 fritter
Ingredients
-
3 ears corn -
2 large eggs -
1 avocado -
3/4 cup all-purpose flour -
1/4 cup milk -
2 tablespoons chives -
1 teaspoon baking powder -
1/4 teaspoon salt -
1/8 teaspoon black pepper -
3 teaspoons canola or corn oil -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
In a medium bowl, stir together the corn, eggs, avocado, flour, milk, chives, baking powder, salt, and pepper. -
In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high heat, swirling to coat the bottom. Lightly spray a 1/4-cup measuring cup with cooking spray. Using the measuring cup, scoop up the avocado mixture and mound it in the skillet. Fit as many fritters as you can without overcrowding the skillet (about 5). Using a spatula that has been lightly sprayed with cooking spray, gently press down on the fritters. -
Cook the fritters for 2 to 3 minutes, or until golden brown. Turn over. Using the spatula, gently press down on the fritters. Cook for 2 to 3 minutes, or until golden brown. Transfer to a large plate or platter lined with paper towels. -
In the same skillet, still over medium-high heat, heat the remaining 1 1/2 teaspoons oil, swirling to coat the bottom. Repeat the cooking process with the remaining batter. Reduce the heat if the fritters are cooking too fast and starting to burn. Serve warm.
Cooking Tip: You can use three cups of frozen corn to replace the fresh corn in the recipe. Make sure you thaw the corn and drain off any excess liquid.
Keep it Healthy: You can also use canned corn for this recipe, but be sure you buy the no-salt-added variety. One half-cup of regular canned corn contains about 300 milligrams of sodium.
Tip: To remove the kernels from the cob without making a mess, invert a small bowl inside a large bowl. Stand the cob on the small bowl. Using a sharp knife, slowly slice down the cob, letting the kernels fall into the large bowl.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 132 | |
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 3.5 g | |
| Cholesterol | 37 mg | |
| Sodium | 123 mg | |
| Total Carbohydrate | 17 g | |
| Dietary Fiber | 3 g | |
| Sugars | 3 g | |
| Protein | 4 g | |
Dietary Exchanges
1 starch, 1/2 lean meat, 1 fat
-
Servings:
10
-
Serving Size :
1 fritter
Ingredients
-
3 ears corn -
2 large eggs -
1 avocado -
3/4 cup all-purpose flour -
1/4 cup milk -
2 tablespoons chives -
1 teaspoon baking powder -
1/4 teaspoon salt -
1/8 teaspoon black pepper -
3 teaspoons canola or corn oil -
Cooking spray
Directions
Tip: Click on step to mark as complete.
-
In a medium bowl, stir together the corn, eggs, avocado, flour, milk, chives, baking powder, salt, and pepper. -
In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high heat, swirling to coat the bottom. Lightly spray a 1/4-cup measuring cup with cooking spray. Using the measuring cup, scoop up the avocado mixture and mound it in the skillet. Fit as many fritters as you can without overcrowding the skillet (about 5). Using a spatula that has been lightly sprayed with cooking spray, gently press down on the fritters. -
Cook the fritters for 2 to 3 minutes, or until golden brown. Turn over. Using the spatula, gently press down on the fritters. Cook for 2 to 3 minutes, or until golden brown. Transfer to a large plate or platter lined with paper towels. -
In the same skillet, still over medium-high heat, heat the remaining 1 1/2 teaspoons oil, swirling to coat the bottom. Repeat the cooking process with the remaining batter. Reduce the heat if the fritters are cooking too fast and starting to burn. Serve warm.
Cooking Tip: You can use three cups of frozen corn to replace the fresh corn in the recipe. Make sure you thaw the corn and drain off any excess liquid.
Keep it Healthy: You can also use canned corn for this recipe, but be sure you buy the no-salt-added variety. One half-cup of regular canned corn contains about 300 milligrams of sodium.
Tip: To remove the kernels from the cob without making a mess, invert a small bowl inside a large bowl. Stand the cob on the small bowl. Using a sharp knife, slowly slice down the cob, letting the kernels fall into the large bowl.