Use less oil and they'll be crisper
Place the corn, eggs, milk, and melted butter in food processor and pulse 3-4 times or just until corn is coarsely chopped.
Stir together flour, cornmeal, mozzarella, chives, salt, and pepper in a large bowl; stir in corn mixture just until dry ingredients are moistened.
Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2" cakes (don''t spread or flatten them). Cook cakes 3-4 minutes or until tops are covered with bubbles adn edges look cooked. Turn and cook other sides 2-3 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 78 | ||
Calories from Fat: 30 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 42.3mg | 13 % | |
Sodium 63.9mg | 2 % | |
Potassium 79.2mg | 2 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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