Super-healthy sweet corn fritters
Serves:
4
Time to make:
35 mins
Total cost:
$6.88 / $1.72 per serve
(at time of publication)
(at time of publication)
Health information:
High calcium
High fibre
Low fat
Low kilojoule
Low sodium
Vegetarian
High protein
Instructions
Instructions and steps:
Step 1 Cut kernels from corn cobs and place in a food processor with cannellini beans. Process until well chopped, but not smooth. Add polenta, flour, buttermilk and egg and pulse until well combined. If time permits, allow mixture to stand for 20 minutes.
Step 2 Make Herbed yoghurt: combine yoghurt and chives.
Step 3 Heat a frying pan over medium heat and spray with oil. Cook 1/4 cup mixture at a time until golden on both sides. Repeat with remaining mixture, until all fritters are cooked.
Serve immediately with Herbed yoghurt and a green salad.
About this Recipe
Photography: André Martin
First Published:
March 2010
Rating:
(3 votes)
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Full ingredient list:
- 2 cobs corn, boiled for 5–10min
- 1/2 cup cannellini beans, drained
- 1 cup polenta
- 1/4 cup plain wholemeal flour
- 1 cup buttermilk
- 1 egg
- cooking oil spray
- Herbed yoghurt
- 1 cup low-fat natural yoghurt
- 1/2 cup chopped chives
- green salad, to serve
Nutritional information (per serve)
Energy:
1590kJ
Calories:
380cal
Protein:
19g
Fat:
5g
- saturated:
1.5g
Carbohydrates:
60g
- sugars:
10g
Dietary Fibre:
8g
Sodium:
115mg
Calcium:
288mg
Iron:
3.5mg
Nutrition information is given per serve
*NS: not specified
4 Comments. Add yours
These were good and simple, the added buttermilk made them rise very well. The polenta made them a bit gritty though, but could have been the brand I used. Add more seasoning and zucchini next time. Very good!
Sorry, these were absolutely gross. Bland in taste, and very odd texture. I love polenta (eg. sprinkled on top of HFG's famous cornbread - yum) but in this dish, it just seemed gritty - in spite of leaving the mixture to sit for about 2 hours. Assumed this would break down the polenta, but it didn't. We didn't eat them. :(
These were so simple and easy to make. My 7year old loved the taste and enjoyed helping me make them. I substituted Butter Milk for low fat milk (going to try almond milk next) and added 1/2 cup of polenta and 3/4 cup wholemeal flour so didn't get that gritty texture. Also, added some shallots and didn't blend the corn kernels.
Can you please tell me how to use this