Lighten Up: Spicy Corn Fritters

The last month has consisted of a lot of running around for us, and our diet has definitely seen the effects of late nights, meals on the go, and eating away from home.  Since we have been eating a lot of fried foods, burgers, and nachos lately I wanted to make a recipe that was both hearty and satisfying, but also a bit lower in salt and fat.

I made this recipe by the Neelys once before and really liked it.  When Wade decided to make some homemade barbecued ribs the other night I remembered this recipe.  Instead of frying the fritters I sprayed a nonstick skillet with some olive oil and cooked the fritters like pancakes.  They still retained all of their great flavor without any of the greasiness of the fried version.  I also cut out the butter completely and used two percent milk and some lemon juice instead of buttermilk.  These are a bit on the spicy side, so taste and adjust the seasonings to your own liking.

•3 cups fresh or frozen corn kernels
•1/2 cup flour

•1/2 cup cornmeal
•1 Tablespoon Creole Style Spice Blend
•1 teaspoon baking powder
•Kosher salt and black pepper, to taste
•1/2 cup reduced fat milk
•1 Tablespoon lemon juice
•1 egg
•2 teaspoons olive oil
•1/2 green pepper, finely chopped (about 1/3 cup)
•1/3 cup white onion, finely chopped
•Cooking spray (I like to use a Misto filled with olive oil)

Mix the corn, flour, cornmeal, Creole spice blend, baking powder, salt, and pepper together in a bowl. Mix the milk and lemon juice together in a small dish and set aside.

Heat the olive oil in a small saucepan over medium heat. Add the onion and green pepper.  Cook, stirring occasionally, until the onions are translucent and the green peppers are tender.

Mix the milk and the cooked onions and peppers in with the corn mixture.

Heat a large non-stick skillet over medium heat.  Spray with the cooking spray and add the corn mixture to the skillet in 1/4 cup scoops.

Cook on the first side until the edges begin to brown slightly.  Flip over and cook until evenly browned on the other side.  Remove to a paper towel lined plate.  Repeat with the remaining corn mixture, spraying the pan when necessary.


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