Cooking with Kids Recipes
Cheesy Corn Fritters
Cooking Time: 15 minutes or less
Makes: 4 to 5 patties
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Lowly leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties
ingredients
| 2 cobs of corn, cooked (or 1 cup/250 mL frozen corn kernels, thawed and drained) |
| ¼ cup |
(50 mL)
fine cornmeal |
| ¼ cup |
(50 mL)
whole wheat flour |
| ¼ tsp |
(1 mL)
salt |
| Pinch baking soda |
| ¾ cup |
(175 mL)
grated cheddar cheese |
| | 2 green onions, chopped |
| | 1 omega-3 egg |
| ¼ cup |
(50 mL)
milk |
| 1 tbsp |
(15 mL)
olive oil |
directions
| 1. | Carefully slice corn kernels from leftover cobs and set aside. Then, in a medium bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn niblets and green onion. In a separate small bowl, combine egg and milk, and whisk until frothy. Add to corn mixture and combine well.
|
| 2. | Heat oil in a large frying pan over medium heat. To form patties, scoop batter ⅓ cup (75 mL) at a time and place in hot pan (a dry measure or ice cream scoop works well). Flatten patties slightly with the back of a large spoon; each should be about the size of a hamburger. Fry 5 to 6 minutes, turning halfway through cooking time, until patties are golden brown on both sides. |
| 3. | Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa. |
| 4. | Cook perfect corn on the cob:
Bring a large pot of water to a boil. Don’t add salt — it toughens the kernels. Add whole, husked cobs (you can break them in half to fit). Cook 8 minutes, uncovered. Drain and serve. |
First published in Today's Parent's 09/2009 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can make place cards for everyone in the family and place on the table.
