Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
983
Calories
43g
Protein
26g
Fat
142g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¾ cups corn kernels
- ¼ cup milk
- 2 scallions, coarsely chopped
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup flour
- ¼ cup cornmeal
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp pepper
- cooking spray
- =
Directions
1
Puree ¾ cup corn and milk in food processor until smooth, add scallions and pulse until finely chopped.
2
Add ricotta and next 6 ingredients, pulse until combined.
3
Transfer batter to a bowl, stir in remaining corn.
4
Heat oven to 225°F.
5
Place a baking sheet in oven.
6
Coat 2 skillets with cooking spray and heat.
7
Drop teaspoonfuls of batter into the hot skillets.
8
Cook 2½ minutes per side or until puffed and golden.
9
Transfer to oven to keep warm while making remaining corn cakes.
10
To serve, arrange warm fritters on a platter and serve with sauces.
Recipe sourced from
fandom