Corn Fritters

These corn fritters were amazing with the corn that we froze at the end of last summer.  Use an oil that tolerates high heat - I prefer sunflower oil.  For the cheddar blend, I like the Giant brand three cheese blend.  This makes 4 servings.

    1/2 Cup Buttermilk               1/2 Tsp Salt

    1 Large Egg                          1/2 Tsp Cumin

    1/2 Tsp Baking Powder        1.5 Cups Corn

    1/4 Cup Cornmeal                 2 Tbl Chopped Chilies

    1/4 Cup Wheat Flour            1/2 Cup Shredded Cheddar Blend

Mix Buttermilk, Egg, Baking Powder, Cornmeal, Wheat flour, Salt and Cumin until smooth.  Stir in corn, chilies and cheddar.

 Heat 1/4 inch oil in skillet and cook 2 minutes per side.  Makes 8 fritters.

Per Serving: 214 Cal (33% from Fat, 18% from Protein, 48% from Carb); 10 g Protein; 8 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 27

g Carb; 3 g Fiber; 4 g Sugar; 203 mg Calcium; 1 mg Iron; 517 mg Sodium