vrijdag 22 november 2013

Corn Latkes (Kopie)

•3 cups frozen corn kernels
•½ tsp kosher salt
•1 tsp sugar
•3 egg whites
•3 Tbsp unbleached white flour
•kosher salt (to taste)
•nonfat, zero-calorie cooking spray

Place three non-stick baking sheet pans in the oven and preheat to 450 degrees Fahrenheit. Boil 1 quart of water in large saucepan. Add frozen corn kernals and ½ tsp kosher salt and cook 2 to 3 minutes or until tender. Drain and let cool. Add ½ cup of the corn kernals to food processor and puree, then add sugar, egg whites, and salt to taste, and pulse until mixed. Transfer to large mixing bowl and stir in flour and remaining whole corn kernals. Working with oven mitts, carefully pull warmed baking sheets from oven and spray with nonfat, zero-calorie cooking spray. Spoon mixture onto baking sheets, creating small pancakes 2 to 3 inches in diameter, leaving at least 1 inch gap between. Bake 5 to 8 minutes per side, or until golden brown, before spraying tops with cooking spray and flipping with a spatula. Serve hot, with fat-free sour cream and/or low-sugar strawberry jam.

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