** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine the flour, corn meal, baking powder, salt and pepper in one bowl and set aside.
2. In a separate bowl, mix the egg, egg yolk and melted butter.
3. In a third bowl, combine the red and yellow pepper and cilantro.
4. Combine all of these ingredients into another bowl and add the corn kernels.
5. Heat two tablespoons of butter in a pan on medium-high.
6. Add one small scoop of batter per fritter to the pan.
7. Let cook 2 to 4 minutes on the first side then flip and allow to cook about the same amount of time on the second side.
8. You want the fritters to be golden brown. Even better, these corn fritters can be made in advance and then re-heated in a 300 degree oven for about five minutes or until they become crispy.
9. Guacamole makes a great accompaniment as a dipping sauce.
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Dietary Notes:
This recipe is low-sodium with 34.9mg per serving
This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Bell Pepper, Corn, Cilantro allergies.
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