Ham And Sweet Corn Fritters Aust Ww 55 Pts Food

SWEETCORN FRITTERS (CAN BE WEIGHT WATCHERS)

Steps:

• Heat 1 tablespoon of the oil in a non-stick pan, add the onion and cook, stirring, for 5 minutes, until beginning to soften. Add the chilli and garlic and cook for a further minute. Remove from the heat and set aside.
• Put the sweetcorn in a mixing bowl and lightly mash with a potato masher to break down the kernels a little.
• Add the onion mixture, spring onions and egg to the mixing bowl.
• Season to taste with salt and pepper and stir to mix.
• Sift in the flour and baking powder and stir to mix. The mixture is quite runny at this stage but don't worry- it firms up nicely when cooked!
• Heat 1 tablespoon of the oil in the non-stick pan.
• Drop four heaped spoonfuls of the sweetcorn mixture in once the oil is hot. Flatten them using a spatula until roughly 1cm/ 1/2inch thick- do this gently so the mixture does not stick to the spatula and break up the fritter.
• Fry the fritters for 3-4 minutes, or until golden and crisp on the underside. Flip them using the spatula and fry the other side for 3-4 minutes until done.
• Remove the fritters from the pan and keep warm.
• Wipe the pan with kitchen paper and repeat from step 6 to cook the remaining fritters.
• Serve drizzled with sweet chilli sauce or your favourite sauce/ dip. You could also garnish with chopped fresh coriander leaves.

SCRAMBLED EGG TORTILLA WRAPS AUST WW 5.5 PTS

Steps:

• Warm the tortillas following the packet instructions.
• Lightly spray a non-stick saucepan with olive oil.
• Add the shallots and chili.
• Cook, stirring, over a medium heat for 2 minutes or until softened.
• Lightly beat the eggs with the milk and season to taste.
• Add to the pan.
• Stir over medium-low heat for 3 minutes or until just set.
• Place the warmed tortillas on serving plates.
• Top with the egg mixture and sprinkle with the cheese and coriander.
• Roll up to serve.

HAM 'N' CORN FRITTERS

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened. Beat in milk. Combine the flour, sugar, baking powder, salt and pepper; add to yolk mixture and mix well. Stir in corn and ham. , In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into the corn mixture., In an electric skillet or a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 minute on each side, turning with a slotted spoon. Drain on paper towels.

HAM AND SWEET CORN FRITTERS AUST WW 5.5 PTS

Steps:

• Place the flour in a medium mixing bowl.
• Combine the eggs and milk.
• Stir egg mixture into the flour with the corn, ham, cheese, mustard and shallot.
• Mix well.
• Coat a medium frying pan with cooking spray heat and drop 1/4 cup portions of the batter onto the pan.
• Cook on low for 2-3 mins on each side until golden.
• Serve with the chutney.

HONEY MUSTARD CHICKEN WITH ROAST VEGETABLES WW AUST. 5.5 PNTS

Steps:

• Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
• Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
• Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
• Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.

MINI SWEET-CORN FRITTERS

Steps:

• Put all the ingredients, except the oil, into a food processor and blend for 1 minute to make a batter.
• Heat a little of the oil in a large frying pan and drop in tablespoonfuls of the batter. Cook for 1 to 1½ minutes in batches of 5 until golden on the underside, then turn and cook for a further minute. Drain briefly on kitchen paper before serving.

WEIGHT WATCHERS CORN FRITTERS

Steps:

• In small bowl, beat egg whites until stiff but not glossy; set aside.
• In medium bowl lightly beat egg yolks.
• Add corn, red pepper, scallions, salt pepper and flour to yolks ; thoroughly combine and then fold in egg whites.
• Coat skillet with cooking spray and warm over high heat; when hot, reduce heat to medium.
• Spoon heaping tablespoons of batter onto skillet to make each fritter. DO NOT press fritter down with our spatula as they are meant to be fluffy.
• Cook about 2 to 3 minutes; carefull flip and cook until lightly browned and cooked through, about 2-3 minutes more.
• Remove cooked fritters to a serving plate and cover to keep warm.
• Repeat until all bater is used and then serve immediately. Yield is about 4 fritters per serving.