Corn and Potato Fritters - 7 pts

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* Exported from MasterCook *

 

Corn and Potato Fritters - 7 pts

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowFat (Less than 30%) Quick

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds potatoes -- coarsely grated

6 ounces canned corn kernels -- drained or frozen

2 eggs eggs -- beaten

salt and freshly ground pepper to taste

1 1/2 tablespoons cooking oil for frying -- (1 to 2 tablespoons)

Salsa

 

Drain any liquid from potatoes, then mix with corn, eggs, salt and pepper.

 

Heat oil in a heavy-based skillet and drop in spoonfuls of potato mixture.

 

Cook in batches over medium heat 4-5 minutes on each side until crisp and

golden. Check that

potato is cooked through before serving with your favorite salsa.

 

Make 4 servings.

 

Per serving: Calories 332 (27 % fat); Total Fat 10g (sat fat 2g); Fiber 4g;

Carbs 56g; Protein 9g;

Chol 106g; Sodium 229mg

 

Description:

" 7 pts "

S(Formatted by Chupa Babi):

" 01.04.08 "

Copyright:

" 1996 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 216 Calories; 3g Fat (11.1% calories from

fat); 8g Protein;

41g Carbohydrate; 4g Dietary Fiber; 106mg Cholesterol; 49mg Sodium. Exchanges:

2 1/2

Grain(Starch); 1/2 Lean Meat; 0 Fat.

 

NOTES : This simple variation on the popular Jewish potato cakes, latkes, is

very quick to make.

It is delicious served with yellow-tomato salsa.

 

ChupaNote: add 1 teaspoon red pepper flakes to potatoes and corn mixture.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

 

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