Fresh Corn Fritters with Scallion Sour Cream
ACTIVE TIME: 15 min. TOTAL TIME: 25 min. SERVES: 6
Make a double batch of these cakes and freeze for up to three months for a fast side or savory breakfast 1⁄2 cup vegetable oil
2 cups cornmeal
4 eggs
2 limes, zested and juiced
1⁄4 tsp. cayenne pepper
1⁄2 tsp. ground paprika
2 cups fresh corn
3⁄4 cup shredded Cheddar cheese 1 jalapeño, seeded and minced
1 cup sour cream
1 bunch scallions, thinly sliced
1 In deep sauté pan over mediumhigh heat, heat oil. In bowl, mix cornmeal, eggs, 1 Tbs. lime juice, 1⁄2 tsp. lime zest, cayenne pepper, paprika, corn and Cheddar cheese. Season to taste with salt and pepper.
2 Form corn mixture into 3" patties. Working in batches, fry patties 5 min. per side or until golden brown; transfer to paper towel-lined plate.
3 In bowl, mix jalapeño, sour cream, scallions, 2 Tbs. lime juice and 1⁄2 tsp. lime zest. Season to taste with salt and pepper. Serve with corn fritters.
Per serving: Cal. 547 Pro. 14g Carb. 45g Fiber 5g Sug. 6g Chol. 156mg Sod. 181mg Total fat: 39g Sat. 23g Trans. 0g