Jump to content
IndiaDivine.org
Sign in to follow this  
Guest guest

TexMex Wild Rice Grilled Corn Fritters - 5 pts

Rate this topic

Recommended Posts

Guest guest

* Exported from MasterCook *

 

Wild Rice Grilled Corn Fritters - 5 pts

 

Recipe By : " Southwestern Vegetarian " by Stephen Pyles

Serving Size : 6 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowFat (Less than 15%)

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

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

2 ears corn -- husks and silks removed

vegetable oil -- for frying

1 cup all-purpose flour

1/2 cup fine cornmeal

1 tablespoon baking powder

2 teaspoons salt

1 cup whole milk

2 large eggs

1 cup wild rice -- cooked and cooled

1/2 cup diced red bell pepper

1 serrano pepper -- seeded and minced

 

Prepare the grill. Grill the corn over medium-high heat until tender, about 12

to 15 minutes, turning often. Remove from the grill, let cool, and cut the corn

kernels from the cobs.

 

In a deep saucepan, pour enough vegetable oil to come 2 inches up the sides and

heat to 350F, or until smoking.

 

Meanwhile, sift the flour, cornmeal, baking powder, and salt into a mixing bowl

and stir to combine. In a separate bowl, whisk the milk and eggs together. Pour

the milk-egg mixture into the flour mixture and stir until smooth. Fold in the

grilled corn, wild rice, bell pepper, and serrano.

 

To test the oil, drop a drizzle of batter; it should bubble up and brown within

a few seconds. Using two tablespoons, scoop the batter with one spoon and

carefully scrape it into the oil with the other (each fritter should be made

with about 1 1/2 tablespoons of batter). Cook the fritters for 4 minutes,

turning after 2 to 3 minutes when the first side darkens. Remove the fritters

with a slotted spoon or tongs and drain on paper towels.

 

Serves 6. Makes about 30 fritters.

 

" Wild rice has a wonderful, nutty flavor that is perfectly complemented by the

smoky grilled corn in this recipe. If you prefer, the corn can be roasted in its

husk rather than grilled. Place the ears on a cookie sheet and roast in a 375F

oven for 20 to 30 minutes, or until the kernels are dark yellow. Serve these

fritters with [favorites].

 

Description:

" 5 pts "

S(Formatted by Chupa Babi):

" 09.08.08 "

Copyright:

" 2000 "

Yield:

" 30 fritters "

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

 

Per Serving (excluding unknown items): 293 Calories; 4g Fat (12.3% calories from

fat); 12g Protein; 54g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 1005mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat

Milk; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 435 0 0 0 0 0 0 0

Share this post


Link to post
Share on other sites

Your content will need to be approved by a moderator

Guest
You are commenting as a guest. If you have an account, please sign in.
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×