NUTRITION

SERVINGS

INGREDIENTS

0.75 cup sweet corn kernels

0.33 cup chickpea flour

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

2 tsp avocado oil

1 tbsp fresh chives

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  In a medium mixing bowl, whisk together the chickpea flour, garlic powder, sea salt, and black pepper until well combined.

• 2

  Add the liquid egg whites and 0.25 cup of the non-fat Greek yogurt to the dry ingredients, whisking until a smooth, thick batter forms.

• 3

  Gently fold the sweet corn kernels into the batter until they are evenly distributed.

• 4

  Heat the avocado oil in a large non-stick skillet over medium heat, ensuring the surface is well-coated.

• 5

  Using a 1/4 cup measuring cup, scoop the batter into the skillet to form four fritters, pressing down slightly with a spatula to flatten.

• 6

  Cook the fritters for 3 to 4 minutes on the first side until golden brown and the edges appear set.

• 7

  Flip carefully and cook for an additional 3 minutes until the centers are firm and the exterior is crisp.

• 8

  While the fritters cook, prepare the aioli by mixing the remaining 0.25 cup Greek yogurt with the lemon juice and finely chopped fresh chives in a small bowl.

• 9

  Remove the fritters from the heat and serve immediately with a generous dollop of the chive aioli on top.