Light and easy corn fritters

These make a quick breakfast carbohydrate choice, we make them in bulk on weekends, place servings in tupperware, and reheat as needed. They pair well with scrambled eggs or a protein shake.

Ingredients
(makes 4 servings)

1⅓ cups fresh corn kernels removed from about 3 ears corn (frozen can be used)

1/3 cup fat-free half-and-half or low-fat milk

1 large egg, higher omega-3 or 1/4 cup egg substitute

1 teaspoon granulated sugar or splenda

1/4 cup cornmeal

2 tablespoons whole wheat flour

2 tablespoons unbleached white flour

1/2 teaspoon baking powder

1/4 teaspoon ground pepper

1/4 teaspoon salt (optional)

4 teaspoons canola oil

Fat-free sour cream (optional)

Directions

1. In medium bowl, combine corn kernels, fat-free half-and-half, egg or egg substitute, and sugar. Mix well. In another medium bowl, combine cornmeal, flours, baking powder, pepper, and salt if desired. Fold the cornmeal mixture into the egg mixture until nicely blended.
2. In large nonstick skillet, heat 4 teaspoons oil over medium heat. Spread oil over bottom of skillet to coat well. Drop batter by heaping tablespoons in hot pan. When underside is golden brown, flip fritters over and brown other side (about 2 minutes more). Remove to serving plate and serve with fat-free sour cream if desired.

Per serving (1 fritter): 176 calories, 5.5 g protein, 24 g carbohydrate, 6.5 g fat, 1 g saturated fat, 3.6 g monounsaturated fat, 1.9 g polyunsaturated fat, 57 mg cholesterol, 3 g fiber, 123 mg sodium (268 mg if you add the salt). Calories from fat = 33%. Omega-3 fatty acids = 0.6 g, omega-6 fatty acids = 1.3. Weight Watchers POINTS = 3.