Back-to-School Corn Fritters
A perfect lunchbox addition! These crispy corn fritters are packed with cheddar, fresh herbs, and sweet corn. A healthy kid-friendly snack that is quick to prepare.
Equipment
- Non-stick Frying Pan
- Mixing Bowl
Ingredients
- 2 cups grilled corn kernels or canned/frozen, drained
- 1/2 cup all-purpose flour
- 2 tbsp cornmeal
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- 1/4 cup milk
- 1 large egg beaten
- 2 tbsp fresh chives chopped
- 2 tbsp fresh parsley chopped
- 1/4 cup red bell pepper finely chopped
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
- Sour cream for serving
Instructions
- In a big bowl, whisk together the flour, cornmeal, salt, pepper, and baking powder.
- Add the milk and beaten egg, stirring until smooth.
- Fold in the corn kernels, red pepper, cheddar cheese, chives, and parsley until well combined.
- Heat a thin layer of oil in a non-stick pan over medium-high heat.
- Drop spoonfuls of the batter (about 2 tbsp each) into the hot pan. Gently flatten with the back of the spoon.
- Cook for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain any extra oil.
- Serve warm with a dollop of sour cream or your favorite dipping sauce.
Notes
Nutritional Information (Per Fritter): Calories: 103, Total Carbs: 13.8g, Net Carbs: 12g, Fats: 3.8g, Protein: 4.8g.
