Well, I’m on week 4 of my new approach to cooking and eating, and I am very proud to say that things are going quite well. 10 pounds lighter well. The downside is that my pants are loose, but I am NOT complaining about that at all. I’ve really enjoyed the Weight Watchers program, as it is really all about what you can eat, rather than what you cannot, i.e. I am still enjoying wine with dinner, I just have to “budget” for it. You’ll notice that I have a new Weight Watchers category for recipes, and I plan on adding in the point value for new recipes I’m posting.
I loved the idea of this recipe from Cooking Light on MyRecipes.com, but the reviews weren’t so great. Taking the feedback of others into consideration, I increased the amount of chili powder and added in a minced jalapeno pepper for a little extra kick. I served these with a Garlic Aioli and a light Arugula and Tomato salad that I dressed simply with lemon juice, olive oil, salt, and pepper.
- 4.5 oz Flour, about 1 cup
- ¼ cup Cornmeal
- 3 Tbsp Chives, finely minced
- 1 ½ tsp Baking Powder
- ½ tsp Salt
- ¼ tsp Pepper, freshly ground
- ½ cup Buttermilk
- 2 Large Eggs
- ¾ cup Corn, fresh or thawed frozen
- 1 Jalapeño, finely minced
- 8 oz Lump Crabmeat, shell pieces removed
- ¼ cup Canola Oil, divided
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper) in a large bowl, stirring well with a whisk.
- Combine buttermilk and eggs, stirring well. Mix in corn and jalapeno until fully combined. Add egg and corn mixtures, to flour mixture, stirring gently until moist. Fold in crab.
- Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add 5, ¼ cup, batter mounds to pan, pressing each with the back of a spatula to slightly flatten. Cook 4 minutes on each side or until golden and thoroughly cooked. Repeat procedure with remaining 2 tablespoons oil and batter.
- Serve with Garlic Aioli and a light arugula and tomato salad. Leftovers can be refrigerated and microwave for 1 minute to reheat.
Servings – 10 fritters
WW Points – 1 fritter = 2 pts / 2 fritters = 3.5 pts