CORN AND POLENTA FRITTERS
From Vegetarian Times. Serve with a dollop of olive tapenade, sun dried tomato pesto or sour cream. Can be made ahead of time and then warmed in the oven.
Provided by Ariella
Categories Kosher
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
- Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
- Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.
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