Low-Fat Corn Cakes

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Servings: 4 Difficulty: Intermediate
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Light, fluffy corn cakes with a golden crust and a creamy maple-yogurt dip
Low-Fat Corn Cakes (1 PT recipe image

These low-fat corn cakes are a delightful, lighter take on a classic comfort food. Made with fresh corn, egg whites, and a touch of flour, they offer a tender texture with a satisfyingly crispy exterior. The natural sweetness of the corn pairs perfectly with a quick, tangy dipping sauce made from nonfat yogurt, nutmeg, and maple syrup. This dish is versatile enough to serve as a unique dessert or a savory side dish, depending on your preference. It’s an excellent choice for health-conscious cooks who donâÂÂt want to sacrifice flavor. Simple ingredients come together quickly, making it a perfect addition to weekend brunches or casual weeknight dinners.

Low-Fat Corn Cakes (1 PT recipe image
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Low-Fat Corn Cakes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 283.5

Description

These low-fat corn cakes are a delightful, lighter take on a classic comfort food. Made with fresh corn, egg whites, and a touch of flour, they offer a tender texture with a satisfyingly crispy exterior. The natural sweetness of the corn pairs perfectly with a quick, tangy dipping sauce made from nonfat yogurt, nutmeg, and maple syrup. This dish is versatile enough to serve as a unique dessert or a savory side dish, depending on your preference. It&# 226;ÂÂs an excellent choice for health-conscious cooks who donâÂÂt want to sacrifice flavor. Simple ingredients come together quickly, making it a perfect addition to weekend brunches or casual weeknight dinners.

Ingredients

Directions

  1. In a large mixing bowl, beat the egg whites with an electric mixer until foamy.
  2. Add the whole egg, skim milk, all-purpose flour, baking powder, and sugar to the bowl.
  3. Mix until just combined, then fold in the drained cooked corn until evenly distributed.
  4. Cover the batter and refrigerate for 30 minutes to allow the flavors to meld and the batter to thicken.
  5. While the batter chills, combine the yogurt, nutmeg, and maple syrup in a small bowl to make the dipping sauce.
  6. Heat a non-stick frying pan or griddle over medium-high heat.
  7. Drop the batter by large spoonfuls onto the hot pan, spacing them about 2 to 3 inches apart to form circles.
  8. Cook for 2-3 minutes until the tops are covered in bubbles and the edges look set and slightly golden.
  9. Carefully flip the corn cakes and cook for another 1-2 minutes until the second side is golden brown.
  10. Remove from heat and serve immediately with the maple-yogurt dipping sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 283.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.8g4%
Cholesterol 46.8mg16%
Sodium 262.9mg11%
Total Carbohydrate 54.3g19%
Dietary Fiber 3.7g15%
Sugars 9.2g
Protein 12.8g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, cakes, low-fat, healthy, vegetarian, breakfast, brunch, pan-fried, yogurt, maple, nutmeg, egg-white, flour, quick, easy, side-dish, light, creamy, golden, pancake, cornmeal
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