Sweet & Spicy Corn Fritters

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Spring and Summer mean crazy schedules for our family. Work, karate, summer camps, and weekend trips oh my! Sadly, it also means that the housework can sometimes get put on the backburner. It’s not ideal and even a bit embarrassing, but it happens right? After a while that “to-do” list gets pretty overwhelming so we invited some close friends and family over to help put in a little work. The more the merrier right?

Inside we needed to thin out all the winter things; clothes, shoes and toys that had been outgrown, tattered, or broken. Outside the yard needed some sprucing up – some of the hedges and shrubs had gotten a bit overgrown and needed trimmed back, weeds needed cut and because of our canine friends, even a few holes needed filled. The boys did an awesome job of getting that taken care of and it’s looking so much better (and safer) out there!

Of course I’m not a complete jerk of a slavedriver – or at least I pretend not to be –  so I sweetened the pot with some delicious Sweet & Spicy Corn Fritters that I made using SPLENDA® Brand sweetner instead of regular sugar. Crazy right? I love the way that SPLENDA makes it so easy to reduce added sugar without lacking taste because remember that crazy busy schedule I mentioned; it kind of makes keeping a balanced lifstyle a little bit of a challenge.

These fritters are so easy to make and are awesome as an appetizer or as a side dish. They’re great plain but we found that a little ranch dip on them was also pretty amazing. I found the recipe on the SPLENDA® SWEET SWAPS site where there are tons more to pick from as well because you know, maybe corn fritters aren’t your thing (although I can’t imagine why they wouldn’t be).

Sweet & Spicy Corn Fritters Recipe

Serving Size: 1 Fritter

Makes: 30 Fritters

INGREDIENTS

1 cup white onion, chopped

2 teaspoons fresh garlic, minced

2 tablespoons jalapeno, minced

1 tablespoon extra virgin olive oil

1 cup plain bread crumbs

2 teaspoons cumin

2 teaspoons chili powder

½ teaspoon sea salt

½ teaspoon ground black pepper

½ teaspoon cayenne

3 tablespoons SPLENDA^® No Calorie Sweetener, Granulated

1 egg, lightly beaten

1 tablespoon lime juice

1 15-ounce can of corn, drained (or 1 ¾ cup fresh or frozen corn, cooked)

1 4-ounce can chopped green chilies

2 tablespoons fresh cilantro, chopped

1 avocado, sliced (optional)

 

DIRECTIONS

1. Preheat oven to 385°F and spray two 12-cup muffin tins with non-stick cooking spray. Over medium heat, sauté white onion, garlic, and jalapeno in olive oil for about 10 minutes, or until onion and jalapeno soften.
2. In a medium bowl, combine bread crumbs, cumin, chili powder, sea salt, black pepper, cayenne, and SPLENDA^® No Calorie Sweetener, Granulated. Add sautéed mixture and mix until combined.
3. In a separate bowl, combine egg, lime juice, corn, green chilies, and cilantro. Add to the bowl with the mixed ingredients and stir to combine.
4. Spoon two tablespoons of mixture into prepared muffin tin. Press mixture evenly into the bottom of each tin. Bake for 25 minutes. Garnish with a small slice of avocado (if desired).

 

For more amazing recipe ideas be sure to check out SWEETSWAPS.com and follow SPLENDA® on Facebook, Twitter or Pinterest.