Baked Corn Fritters

Around here, keeping our resolutions to cut calories and eat healthier does not mean munching on celery and rice cakes. OK, I actually do like rice cakes. But the point is that it does not mean the end of delicious foods. A few tweaks here and there, some baking instead of frying and we're still eating well.

I've seen various corn pancake recipes out there that include zucchini or other vegetables and I've tried them but found them too watery. This pure corn version easily maintains its shape in the oven and makes a really tasty lunch or side dish for dinner. And, sauteing the onion works great at keeping them moist in the oven. Enjoy!








Ingredients
1 Can (15oz.) corn kernels, drained (salt and sugar free)
1 Small onion, peeled and diced
1 Clove garlic, peeled and minced
1/2 Cup milk
1/2 Cup cornmeal
1/2 Cup all purpose flour
1 Egg
1/2 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons chopped scallions or chives
1/4 Cup Parmesan cheese, grated
2 Tablespoons olive oil, divided

Add one tablespoon of the olive oil into a pan along with the onion and garlic. Saute on medium to low heat just until the onions are translucent.  Add the corn and remove from the heat to cool.

In a bowl, whisk together the egg, milk, herbs and cheese. When the corn mixture has cooled, add it to the bowl along with the cornmeal, flour, salt and pepper and mix well.

Line a baking sheet with parchment paper and spread on the remaining tablespoon of oil. Form the batter into patties and lay them on the baking sheet. You should have enough to make 8 medium sized patties. Bake in a pre-heated 350 degree oven for 20 minutes, flip the patties and bake for an additional 20 - 25 minutes or until the patties are a light golden brown. Serve warm with your favorite sauce or dressing.