Corn And Polenta Fritters

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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.

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Steps

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Combine flour , polenta , baking powder , and salt in large bowl.

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Whisk together buttermilk , olive oil , maple syrup , and egg yolks in separate bowl.

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Stir buttermilk mixture into flour mixture.

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Beat egg whites with electric mixer until stiff peaks form.

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Fold egg whites into batter , then fold in corn.

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Coat griddle or large skillet with olive oil , and heat over medium heat.

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Spoon 2 tbs.

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Batter onto griddle for each fritter , and cook 3 to 4 minutes per side , or until browned and crisp.

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Transfer to serving plate , and keep warm until all fritters are done.

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Ingredients

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whole wheat flour, quick-cooking polenta, baking powder, salt, low-fat buttermilk, olive oil, maple syrup, eggs, frozen corn