Your Kids Will Eat These: Summer Corn Fritters & Twice Baked Sweet Potatoes

I don’t typically post recipes. But when I updated Facebook and Twitter on Sunday with our meat-free dinner menu, I didn’t have the foresight to know that people would be beating down my door for these recipes (okay, okay maybe it wasn’t that drastic but I did get some hollas).

Lacking that foresight, I share these recipes sans pictures. Sinful I know, coming from a mamarazzi like me. You’ll just have to trust me that these recipes will impress your friends. And your neighbors. And maybe even your kids who think veggies are the devil.

Summer Corn Fritters
1/2 cup shredded carrot
1/2 cup all-purpose baking mix (I used Bisquick)
1/4 cup cornmeal
1 tsp sugar
1/4 cup milk
1 large egg
3/4 cup cooked corn, cut from the cob (can also use thawed frozen corn)
1/2 cup shredded zucchini
oil for frying

1. Microwave shredded carrot 30 seconds to soften, then set aside. In medium bowl, combine baking mix, cornmeal and sugar. Stir in milk and egg then mix well. Stir in corn, zucchini and shredded carrot.

2. In a skillet, heat 1/3 inch of oil to 375 degrees (we don’t fry much but this has healthy VEGGIES so they cross each other out, right?). Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels and sprinkle with salt. Serve warm. Makes about 12-16 small fritters.

Nutrition per fritter (serving is about 3-4): 62 cal 1 g protein 4 g fat 6g carb 11mg calcium

Twice-Baked Sweet Potatoes
(These are ballpark measurements. I don’t follow an exact recipe.)

4 sweet potatoes
4-6 Tbps butter
1 small can of crushed pineapple, drained
1/4 to 1/2 cup brown sugar

Preheat oven to 350. Microwave sweet potatoes for 10 minutes or until soft. Mix brown sugar and butter together (a hand pastry blender works well). Stir in pineapple.

Scoop out sweet potatoes into bowl of yummy goodness. Mix it all together. Spoon mixture back into sweet potatoes and sprinkle top with brown sugar. Bake for at least 20 minutes.

Nutrition per potato: I have no idea. Don’t think about calories this time, mmmkay? Remember sweet potatoes are magically healthy… before that butter and sugar anyway.

We rounded out our meal with an un-fancy salad. We’ll be making this meal many more times this summer I’m sure.