CORN AND LEEK FRITTERS
This corn and leek fritter recipe is delicious and ready in 30 minutes! These fritters are a perfect breakfast or lunch recipe.
Provided by This Healthy Table
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Combine the leeks, corn, flour, egg, cottage cheese, and salt and pepper in a large mixing bowl. Stir to combine.
- Heat a non-stick pan over medium-high heat.
- Form patties with about 3/4 cup worth of dough. Place 2 to 3 in the pan - do not overcrowd. Let cook for 2 minutes on one side.
- Flip the fritters and press them down slightly to create more surface area to cook. Let cook for another 2 to 3 minutes - or until slightly charred.
- Cook all fritters.
- Meanwhile, combine yogurt, mint, cilantro, and lime juice.
- Drizzle yogurt on top of fritters and serve while warm.
Nutrition Facts : Calories 377 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 499 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHEESY POTATOES W/ CORN FLAKES
This is a staple at our summer grill-outs. It's easy and can be prepared the day before, then baked when you need it. I use reduced fat cheddar cheese, light sour cream and 98% fat-free cream of chicken soup.
Provided by hmms1660
Categories Potato
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Take hash browns out of freezer, keep in bag, set aside.
- In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
- In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
- Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
- Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
- Bake 1 hour at 350.
CHEESY CORN FRITTERS
Leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties. Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa. From Today's Parent.
Provided by FrVanilla
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
- Heat oil in a large frying pan over medium heat. To form patties, scoop batter 1/3 cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides.
Nutrition Facts : Calories 262.5, Fat 13.4, SaturatedFat 5.8, Cholesterol 77.3, Sodium 768.2, Carbohydrate 27.8, Fiber 3.3, Sugar 2.3, Protein 11.1
CHEESY CORN AND LEEK FRITTERS
This recipe is so easy and so delicious. I played around with fritter recipes until I came to the conclusion that they would taste much better with Cheddar cheese and beer in the batter.
Provided by Natania
Categories Appetizers and Snacks Cheese
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir leeks until slightly browned, about 5 minutes.
- Stir beer, milk, butter, and egg together in a bowl. Whisk whole wheat flour, all-purpose flour, baking powder, salt, sugar, black pepper, basil, and thyme into beer mixture until batter is smooth. Fold corn, Cheddar cheese, and leeks into batter.
- Heat about 2 tablespoons vegetable oil in a large pan over medium heat. Drop large spoonfuls batter into the hot oil and fry until golden, 3 to 5 minutes. Add 2 more tablespoons oil to skillet and flip fritters; fry until other side is golden, 3 to 5 minutes. Remove fritters with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter and oil.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 48.3 g, Cholesterol 70.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 12.5 g, SaturatedFat 6.9 g, Sodium 810 mg, Sugar 5.6 g
CHEESY CORN
If you've ever been to Kansas City BBQ restaurant, you've probably had the cheesy corn. It's awesome. Kids and adults both love it.
Provided by JenFen
Categories Side Dish Vegetables Corn
Time 1h
Yield 13
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
- In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
- Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 11.9 g, Cholesterol 68 mg, Fat 27.3 g, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, Sodium 705 mg, Sugar 3.6 g
CHEESY CORN FRITTERS
Make and share this Cheesy Corn Fritters recipe from Food.com.
Provided by Sam 3
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Carefully lice corn kernels from the cobs and set aside.
- Then, in a med bowl, whisk together cornmeal, flour, salt and baking soda.
- Add cheddar cheese and stir, then mix in corn and green onions.
- In a separate small bowl, combine egg and milk and whisk until frothy.
- Add to corn mixture and combine well.
- Heat oil in a large frying pan over med heat.
- To form patties, scoop 1/4 of batter at a time and place in hot pan.
- Flatten patties slightly with the back of spatula.
- Fry 5-6 minutes, turning half way through, until patties are golden brown on each side.
Nutrition Facts : Calories 247.5, Fat 11.6, SaturatedFat 4.6, Cholesterol 68.6, Sodium 428.6, Carbohydrate 29.2, Fiber 3.3, Sugar 2.2, Protein 10
FARMER'S MARKET CORN TOSS
Visit your local farmer's market to gather ingredients for this recipe that is super fresh, easy, and tasty! I like mine with chopped chicken to add a little protein and enjoy as a main dish with sides of corn bread, tortilla chips, and fresh guacamole. Try basil in place of parsley if you prefer.
Provided by Firebal
Categories Main Dish Recipes Stir-Fry Chicken
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
- Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 15.2 g, Cholesterol 21.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 2.9 g, Sodium 95.1 mg, Sugar 4.8 g
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