Ww 3 Points Vegetable Fritters Food

WW 3 POINTS VEGETABLE FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, baking soda and sugar.
• In a small bowl, stir together egg and buttermilk.
• Stir into flour mixture.
• By hand or in a food processor, mince together epper, msuhrooms, onion and chives, then add to flour mixture.
• Gently fold in egg whites.
• Season to taste.
• Warm a large, nonstick skillet (coated with cooking spray) over medium heat.
• Drop fritters by heaping tablespoons onto skillet, allowing an inch between fritters.
• Cook 3 minutes to 5 minutes on one side, flip and cook until cooked through (about another 2-3 minutes).
• Points figured about 5 fritters per serving.

WW 3 POINTS - VEGETARIAN SPRING ROLLS

Steps:

• To make the dipping sauce, whisk all the ingredients together.
• To make the spring rolls, heat large nonstick skillet over med heat.
• Add canola oil, then add garlic and ginger.
• Cook, stirring until fragrant.
• Stir in cabbage, onion, and soy sauce.
• Increase heat to med-high.
• Cook, stirring occasionally, until vegetables are tender.
• Transfer cabbage mixture to medium bowl.
• Meanwhile, place rice noodles in large bowl and add enough hot water to cover.
• Let stand until soft, about 10 minute.
• Cut noodles into 2-inch lengths and stir into the cabbage mixture.
• Add carrot and sesame oil, toss to coat.
• To assemble: dip one rice paper in bowl of warm water and place on clean kitchen towel.
• Place 2 tbsp of vegetable mixture in center of wrapper.
• Fold in sides, and roll up to enclose the filling.
• Repeat process for all remaining rice papers.
• Transfer rolls to cutting board and slice in half. Serve with dipping sauce.
• 3 Points for 2 rolls with 1 tbsp dipping sauce.

VEGETABLE FRITTERS

Steps:

• Place mixed vegetables in a microwave safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Drain. Transfer to a plate lined with paper towel.
• Combine vegies, flour, egg and cheese in a large bowl.
• Heat half the oil in a large frying pan. Cook fritters by the 1/3 cup for 4 minutes on each side, or until golden and cooked through.

SWEET POTATO FRITTERS (3 WW POINTS)

Steps:

• Either preheat oven to 425 degrees and bake the potatoes until done (about 45 minutes) or microwave them on high for 7 minutes each (or about 14 minutes together).
• Make sure to pierce the potatoes with a fork several times before baking or microwaving.
• Peel and discard the skins.
• Mash the potatoes using a potato masher.
• Whisk in the milk, egg yolk, sugar, ginger, salt, and cinnamon.
• Combine the flour and baking powder in a cup or small bowl.
• Using an electric mixer (medium speed), beat the egg white to soft peaks.
• Glently fold into the potato mixture.
• Sprinkle the flour mixture over the top and fold until smooth.
• Spray a nonstick skillet with nonstick spray (PAM); heat over medium heat.
• Drop the batter into the skillet by slightly round tablespoonsfuls, flattening them slightly to form 2 inch patties.
• Cook until golden and set, about 1-1/2 minutes per side.
• Transfer to a plate, cover losely and continue with the remaining mixture.
• Serve immediately.

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.