Crispy Cheddar Corn Potato Fritters Directions:
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Peel and shred the russet potatoes using a box grater.
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Place the shredded potatoes in a clean dish towel and wring out as much liquid as possible.
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In a large mixing bowl, combine the shredded potatoes, sweet corn kernels, reduced-fat cheddar cheese, scallions, eggs, whole wheat flour, garlic powder, salt, black pepper, Parmesan cheese (if using), and optional herbs. Mix thoroughly until fully combined.
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Use a ¼ cup scoop or your hands to portion the mixture and form into patties about ½-inch thick. Place on a tray lined with parchment paper.
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Heat a non-stick or cast iron skillet over medium heat and lightly coat with cooking spray or 1 tablespoon of olive oil.
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Add 3–4 fritters at a time, ensuring not to crowd the pan. Fry for 3–4 minutes per side until deeply golden and crispy.
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Transfer to a paper towel-lined plate to drain excess oil.
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Serve hot, optionally garnished with fresh herbs or microgreens.
WW Points Calculation:
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Shredded russet potatoes (2 cups): 0 points
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Sweet corn kernels (1 cup): 0 points
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Reduced-fat sharp cheddar cheese (1 cup): 8 points
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Scallions (¼ cup): 0 points
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Eggs (2 large): 0 points
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Whole wheat flour (⅓ cup): 3 points
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Garlic powder (½ tsp): 0 points
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Salt (½ tsp): 0 points
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Black pepper (¼ tsp): 0 points
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Grated Parmesan cheese (2 tbsp): 1 point
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Olive oil (1 tbsp): 4 points
Total Points: 16
Servings: 6
Per Serving: 3 points
Nutrition Information:
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Calories: 180
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Fat: 8g
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Protein: 10g
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Carbohydrates: 18g
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Sugar: 2g
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Sodium: 320mg
I'm waiting for your comments! Enjoy!
