Best 4 Weight Watchers Corn Fritters Recipes

CORN FRITTERS

Steps:

• In a large bowl, beat the eggs until they're light and fluffy, add salt and pepper, onion, red pepper, and Parmesan Cheese, cheddar cheese, and mix well.
• Drain the corn, and add the corn to the bowl, Add the flour and baking powder, and stir until well blended.
• In a large non-stick skillet, add Oil and butter, and heat until melted, and hot.
• Drop the Corn fritter batter by Tablespoonfuls, carefully into the hot oil, and fry until golden brown, then turn fritters and fry the other side until golden.
• Remove from the skillet, and drain on paper towels.
• Serve immediately, topped with shredded Parmesan cheese. Enjoy!
• These fritters are best when served within 3 hours of frying.

CORN FRITTERS

Steps:

• In a small bowl, beat egg whites until stiff but not glossy; set aside.
• In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites.
• Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately. Yields about 4 fritters per serving.

WEIGHT WATCHERS CORN FRITTERS

Steps:

• In small bowl, beat egg whites until stiff but not glossy; set aside.
• In medium bowl lightly beat egg yolks.
• Add corn, red pepper, scallions, salt pepper and flour to yolks ; thoroughly combine and then fold in egg whites.
• Coat skillet with cooking spray and warm over high heat; when hot, reduce heat to medium.
• Spoon heaping tablespoons of batter onto skillet to make each fritter. DO NOT press fritter down with our spatula as they are meant to be fluffy.
• Cook about 2 to 3 minutes; carefull flip and cook until lightly browned and cooked through, about 2-3 minutes more.
• Remove cooked fritters to a serving plate and cover to keep warm.
• Repeat until all bater is used and then serve immediately. Yield is about 4 fritters per serving.

SWEETCORN FRITTERS (CAN BE WEIGHT WATCHERS)

Steps:

• Heat 1 tablespoon of the oil in a non-stick pan, add the onion and cook, stirring, for 5 minutes, until beginning to soften. Add the chilli and garlic and cook for a further minute. Remove from the heat and set aside.
• Put the sweetcorn in a mixing bowl and lightly mash with a potato masher to break down the kernels a little.
• Add the onion mixture, spring onions and egg to the mixing bowl.
• Season to taste with salt and pepper and stir to mix.
• Sift in the flour and baking powder and stir to mix. The mixture is quite runny at this stage but don't worry- it firms up nicely when cooked!
• Heat 1 tablespoon of the oil in the non-stick pan.
• Drop four heaped spoonfuls of the sweetcorn mixture in once the oil is hot. Flatten them using a spatula until roughly 1cm/ 1/2inch thick- do this gently so the mixture does not stick to the spatula and break up the fritter.
• Fry the fritters for 3-4 minutes, or until golden and crisp on the underside. Flip them using the spatula and fry the other side for 3-4 minutes until done.
• Remove the fritters from the pan and keep warm.
• Wipe the pan with kitchen paper and repeat from step 6 to cook the remaining fritters.
• Serve drizzled with sweet chilli sauce or your favourite sauce/ dip. You could also garnish with chopped fresh coriander leaves.