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Corn Fritters with Salad

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Corn Fritters with Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
128
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie128 kcal(6 %)
Protein5.75 g(6 %)
Fat5.25 g(5 %)
Carbohydrates14.64 g(10 %)
Sugar added0 g(0 %)
Roughage1.92 g(6 %)
Vitamin A112.07 mg(14,009 %)
Vitamin D1.12 μg(6 %)
Vitamin E2.66 mg(22 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.22 mg(10 %)
Vitamin B₆0.13 mg(9 %)
Folate64.05 μg(21 %)
Pantothenic acid0.58 mg(10 %)
Biotin0.93 μg(2 %)
Vitamin B₁₂0.64 μg(21 %)
Vitamin C26.02 mg(27 %)
Potassium240.84 mg(6 %)
Calcium19.97 mg(2 %)
Magnesium20.04 mg(7 %)
Iron0.53 mg(4 %)
Iodine31.52 μg(16 %)
Zinc0.33 mg(4 %)
Saturated fatty acids2.35 g
Cholesterol95.97 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tin
sweet Corn (drained weight 340 g)
7 ounces
Cauliflower (blanched and drained)
1 tablespoon
diced shallots (fried gently until translucent)
2 tablespoons
chopped Leeks
2
2 tablespoons
2 tablespoons
2 tablespoons
1 teaspoon
freshly ground White pepper
Oil (for frying)

Preparation steps

1.
Drain the sweetcorn in a sieve. Roughly chop the cauliflower. Beat the egg with salt, pepper and cream, then stir in the flour and cornmeal. Mix in the sweetcorn, leek, shallot and cauliflower and leave to stand for 5-10 minutes. Heat the oil in a frying pan and add spoonfuls of the sweetcorn batter. Fry on both sides until golden brown. Serve with a crisp salad.