Hello Organic Eats readers!
I'm Nelly and I blog over at Cooking with Books!
I’m so glad I have this opportunity to post here today and share a delicious, simple recipe! These fritters came about while I was living in Charlottesville, VA. My boyfriend had come and spent Thanksgiving with me and we had cooked a huge menu, having left over canned pumpkin. I’m sure you’ve been through this before, but you could also use fresh pumpkin puree to make this even better! Pumpkin is definitely a versatile product and you can check out Organic Eat’s Pumpkin Pancake post here: http://oeats.blogspot.com/2011/05/pumpkin-pancakes.html
Pumpkin-Corn Fritters
Yield: 12-16 fritters, depending on size
1 large egg
Pumpkin-Corn Fritters
Yield: 12-16 fritters, depending on size
Ingredients:
1 large egg
½ cup milk
½ can of pumpkin puree
½ cup of corn kernels
1 cup flour (add more if needed to achieve thick batter)
1 tablespoon baking powder
To taste: salt, pepper, chopped green onions, sautéed yellow diced onions
Directions:
- In a small sauté pan, heat about ¼ cup of vegetable oil.
- Mix all ingredients together.
- Fry on both sides until golden brown and cooked all the way through.
- Serve with: a dipping sauce, cheese slices or as canapés with smoked salmon on top.
-------------------------------
Pumpkin Nutrition Facts:
-Pumpkin's deep orange color tells us it is rich in antioxidants and beta-carotene, a vitamin that can be converted to Vitamin A by the body. Beta-carotene can also reverse skin damage and promote good vision.
-Pumpkin also has anti-aging properties, and boosts your immune system.
-Don't forget the seeds! 1/2 cup of pumpkin seeds contains 92% of your daily value of magnesium!
-------------------------------------
Special thanks to Nelly for this delicious recipe! Follower her on twitter @nella22 for more enticing eats!
These look great! Thanks Nelly, I love this 2nd pumpkin recipe
ReplyDelete@DB Pumpkin posting perfection. Can't wait to try these myself!
ReplyDeleteThanks for hosting darling!
ReplyDelete