Corn And Polenta Fritters - cooking recipe

Ingredients

1 cup whole wheat flour or 1 cup white whole wheat flour
1 cup quick-cooking polenta
2 teaspoons baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
5 tablespoons olive oil, plus
olive oil, for greasing griddle
1/4 cup maple syrup
2 eggs, separated
1 (10 ounce) bag frozen corn, thawed

Preparation

Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.