Go Fish Fritters!
My friend Kathy gave me this recipe. She also told me it's a pain-in-the-you-know-what to make. Well, I'm up for the challenge. With my brand new food processor I'll blend up just about anything for dinner! Whiirrrrr! Fun!Here's the recipe I'm making tomorrow night. Check back for a full report as well as the AWESOME black bean and salmon tostada meal I made for a friend on Monday. It was terrific.
Ingredients:
1 med head broccoli cut into florets
3 jalapeno seeded and chopped
1/4 tsp sea salt divided
1 12 oz tilapia or cat fish fillet cut into thirds
1/2 cup ww flour
1 oz part-skim mozzarella cheese grated
6 egg whites
2 tbsp evoo divided
Dipping sauce:
1/2 cup sliced roasted red peppers
1/4 cup malt vinegar
1 tbsp nonfat Greek yogurt
Directions:
Prepare dipping sauce-Place all ingredients into a mini chopper and blend until smooth. Set aside until ready.
Prepare fritters-Place broccoli, jalapeno, and 1/4 tsp salt in a food processor, process until chunky. Add fish, flour and cheese and pulse 2 or 3 more times, until fish is broken up.
In a large bowl, add egg whites and remaining 1/8 tsp salt. Using an electric mixer on high speed, beat egg whites until they triple in volume and cling to the inside of the bowl when tilted. Add 1/4 cup fish mixture to egg whites and gently fold them in once or twice with a rubber spatula. Add remaining fish mixture, folding gently for 5 or 6 turns as to not deflate egg whites.
Heat 2 large skillets over high heat. Add 1 tbsp oil to each skillet and reduce heat to medium. Drop fish mixture into skillets in scant 1/4 cup increments, spacing fritters 1 inch apart and cooking in batches, if necessary. Cook for 3 to 4 minutes per side, turning once, until both sides are crisp and brown. Transfer cooked fritters to a plate and cover with a paper towel. Serve immediately with dipping sauce.
Nutrients per serving-3 fritters and tbsp sauce-
Cals-300 Fat-10 g, Carbs-22 g, Fiber-7 g, Sugars-2.5 g, Protein-31 g, Sodium-399 mg.
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