Corn Cob Fritters with Cilantro Yogurt
1. In small bowl, mash avocado; stir in 6 tablespoons yogurt, cilantro and garlic powder. Makes about ¾ cup.
2. In medium bowl, whisk egg; stir in flour, baking powder, remaining 2 tablespoons yogurt and ¼ teaspoon pepper. Fold in corn and cauliflower.
3. In large nonstick skillet, heat oil over medium-high heat. In 2 batches, drop 2 tablespoons corn mixture per fritter into skillet; press into 2-inch patties and cook 5 minutes or until golden brown, turning once. Makes about 12 fritters.
4. Serve fritters with yogurt mixture along with hot sauce and lime wedges, if desired.
- Per Serving (3 fritters, 3 tablespoons yogurt mixture):
- 8 g (1g Saturated) Fat
- 48 mg Cholesterol
- 106 mg Sodium
- 18 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 9 g Protein
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Nutritional Information
- Per Serving (3 fritters, 3 tablespoons yogurt mixture):
- 8 g (1g Saturated) Fat
- 48 mg Cholesterol
- 106 mg Sodium
- 18 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 9 g Protein
Directions
1. In small bowl, mash avocado; stir in 6 tablespoons yogurt, cilantro and garlic powder. Makes about ¾ cup.
2. In medium bowl, whisk egg; stir in flour, baking powder, remaining 2 tablespoons yogurt and ¼ teaspoon pepper. Fold in corn and cauliflower.
3. In large nonstick skillet, heat oil over medium-high heat. In 2 batches, drop 2 tablespoons corn mixture per fritter into skillet; press into 2-inch patties and cook 5 minutes or until golden brown, turning once. Makes about 12 fritters.
4. Serve fritters with yogurt mixture along with hot sauce and lime wedges, if desired.