Recommended by UHC Cardiac Rehab
Courtesy of heart.org
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.
- 3 large ears of corn, husks and silk discarded, kernels cut off the cobs
- 2 large eggs
- 1 medium avocado, halved, pitted and coarsely mashed with a fork
- 3/4 cup all-purpose flour
- 1/4 cup fat-free milk
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (freshly ground preferred)
- 1 1/2 teaspoons canola or corn oil and 1 1/2 teaspoons canola or corn oil, divided use
- Cooking spray
- 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.
Nutrition per serving
- Calories: 132
- Fat: 6.0g
- Cholesterol: 37mg
- Sodium: 123mg
- Carbohydrates: 17g
- Protein: 4g
Makes 10 servings
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