Pea & Corn Fritters

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Featuring Prized Peas, the November Pick of the Month

Frozen peas are a good source of fiber as well as vitamins A and C. They add well to salads, stir-fries and rice dishes. They also go well with corn in a baked fritter.

Check out the fritter recipe below, and pick up some frozen peas today from your local grocery store!

Prep Time: 15 minutes.

Cook Time: 30 minutes.

Servings: 6.

Ingredients

1 cup frozen peas.
1 cup frozen corn.
1 cup shredded carrots.
2 egg whites.
2/3 cup wheat flour.
1/3 cup parmesan cheese, shredded.
1/2 cup fat free milk.
1/2 teaspoon baking powder.
1/2 teaspoon pepper.

Directions

Preheat oven to 375 degrees. Spray muffin tin with pan spray.
Thaw frozen corn and peas in a strainer in the sink with cold water.
Mix together egg whites, flour, cheese, milk, baking powder and pepper. Add peas and corn.
Spoon mixture into 6 muffins. Bake for 20 to 30 minutes. Serve warm.

What’s so Great About Frozen Peas?

They’re free of sodium, cholesterol and fat.
They’re high in fiber.
They’re a good source of vitamins A and C.

What’s the Best Way to Eat Them?

Liven up a salad with them.
Add snap peas to a stir fry.
Stir into rice to make pilaf.
Add to soups, stew and casseroles.

Selection & Preparation

Selection: Pick frozen peas that are on sale. Fresh snap peas will be bright green and snow peas will be shiny.
Storage: Use frozen peas by their expiration date. Fresh peas are best eaten within a few days.
Preparation: Frozen peas are ready to go. Remove the string from fresh snap peas, and trim the stem from snow peas.
Cooking: Peas can be used frozen or defrosted. Fresh peas can be eaten raw or cooked.

Serving Size: 6.
Amount Per Serving
- Calories: 130.
- Total Fat: 3 g.
- Total Carbohydrates: 18 g.
- Dietary Fiber: 3 g.
- Protein: 8 g.

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