Foodie Blogroll

Tuesday, July 31, 2012

Baked Eggs in Tomato Cups

In this light and delicious dish from FabFitFun, fresh tomatoes provide the perfect vessel for baked eggs. The recipe utilizes fresh summer time ingredients like tomatoes and corn to a create a simple yet amazing breakfast.

Baked Eggs in Tomato Cups
Gluten Free
Serves One

2 medium-large tomatoes
1/4 cup fresh corn kernels
1/2 cup liquid egg substitute
1/4 tsp chives
2 tsp grated Parmesan cheese
Salt and pepper

1. Preheat oven to 350 degrees.

2. Spray a baking dish (large enough to hold both tomatoes) with nonstick spray.

3. Using a serrated knife, cut off the tops of the tomatoes (about 1/2 inch).

4. With a small spoon or melon ballet, gently remove seeds and inner membranes of tomatoes, being careful not to break through flesh of tomato.

5. Place tomatoes in baking dish ad season with salt and pepper.

6. Divide corn evenly between the two tomatoes.

7. In a small bowl, whisk together eggs, salt, pepper, and chives. Pour half of the egg mixture into each tomato. Sprinkle the tips of tomatoes with Parmesan.

8. Bake tomatoes until egg mixture is set, 45-50 minutes.

Nutrition Information--approximately 180 calories per serving (entire recipe)

Monday, July 30, 2012

Eggplant Curry

Eggplant Curry, a recipe from, is a tasty vegetable dish that is both easy and exotic. Simply add the ingredients to a slow cooker and let them simmer while you go about your day. At the end of the day, you will have a spicy and flavorful curry that goes great with brown rice.

Eggplant Curry
Gluten Free
Serves Two

2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 cup vegetable or chicken broth
1 bay leaf
1 tbsp curry powder
1.5 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne powder
1 medium eggplant, largely diced

1. Spray the inside of slow cooker with nonstick spray.

2. Add all ingredients except for the eggplant to the slow cooker. Stir until well mixed.

3. Add eggplant to slow cooker and stir until it is coated in sauce mixture.

4. Set slow cooker to low and cook 4-5 hours. Remove bay leaf prior to serving.

Nutrition Information--approximately 120 calories per serving

Sunday, July 29, 2012

Toasted Broccoli

In my opinion, roasting vegetables is the easiest and tastiest way to cook them, however, sometimes you just need a different option. So whether you don't have a free oven or don't have a lot of time, Toasted Broccoli from Ellie Kreiger is a great alternative to roasting. The broccoli is quickly steamed in the microwave and then coated in a delicious bread crumb and spice mixture which adds tons of flavor and complexity to the dish. It's such an easy side dish that it almost feels like cheating.

Toasted Broccoli
Gluten Free
Serves Four

1 bunch of broccoli, cut into spears
1 tablespoon water
1 tbsp olive oil
1 garlic clove, minced
1/4 cup fresh gluten free breadcrumbs
1/2 tsp dried oregano
Salt and Pepper

1. Place the broccoli in a large, microwave safe bowl with the water. Microwave on high 5-6 minutes, or until broccoli is tender.

2. Drain the broccoli and season with salt and pepper. Set aside.

3. While the broccoli is cooking, heat the olive oil in a large skillet over medium high heat.

4. Add the garlic to the pan and cook 1 minute. Stir in bread crumbs oregano, 1/4 tsp salt and a dash of black pepper. Cook, stirring often, until the bread crumbs are toasted and golden brown, about 2 minutes.

5. Add the broccoli to the skillet, toss to coat with bread crumbs, and serve.

Nutrition Information--approximately 110 calories per serving

Thursday, July 26, 2012

Sweet and Spicy Rub

This dry rub from Ellie Kreiger is the perfect blend of sweet and heat and it enhances almost any dish. You can use it on everything from salmon to pork. This is a great mix to keep in your pantry to use when you need a quick and easy dinner. Just drizzle the protein with a little olive oil and then rub in the spice mixture

Sweet and Spicy Rub
Gluten Free
Makes approximately 1/4 cup

1/4 cup brown sugar, not packed
1 tbsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Dash of cayenne

1. In a small dish, combine all ingredients. Mix well.

2. Store in a covered jar or container until ready to use.

Nutrition Information-- approximately 24 calories per serving (about 2 tsp of dry rub)

Tuesday, July 24, 2012

Cauliflower Crust Pizza

Who would have imagined that cauliflower could be transformed into a healthier pizza alternative? In this genius recipe from, cauliflower is turned into makeshift breadcrumbs and then shaped into the perfect petite pizza crust. You can top this versatile crust with just about anything but make sure that the toppings don't need to be cooked since they only get broiled for a few minutes. For my pizza, I used tomato sauce, roasted red peppers*, roasted portobello mushrooms, and parmesan cheese. Delicious!

Cauliflower Crust Pizza
Gluten Free
Serves One

1/2 cup riced cauliflower**
1/2 cup fresh gluten free bread crumbs
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp garlic powder
2 tbsp liquid egg substitute
Salt and Pepper
Desired toppings (tomato sauce, cheese, vegetables, etc)

1. Preheat oven to 450 degrees. Line a baking sheet with aluminu foil and spray with nonstick spray.

2. In a medium bowl, stir together cauliflower, breadcrumbs, egg, oregano, basil, garlic powder, salt and pepper. Mix well.

3. Scoop dough onto baking sheet. Use your hands to shape dough into an even circle about 5 inches wide.

4. Bake crust for 12-14 minutes or until slightly browned on top and slightly firm to the touch.

5. Remove crust from oven and turn on broiler to high heat.

6. Add desired toppings to the crust. Place under broiler just until toppings are heated through and cheese (if using) is melted (3-4 minutes).

Nutrition Information--120 calories per crust (not including toppings)

* Skip store bought peppers and try making roasted red peppers at home--

**To rice cauliflower--
1. Remove stems and leaves from a cauliflower head then break it into large florets.

2. Place florets in food processor and pulse until it looks like grain but be sure to stop before the cauliflower is puréed (Alternatively, you can grate the cauliflower with a cheese grater).

3. Place the riced cauliflower in a microwave safe bowl and microwave 5 minutes. Now the cauliflower is ready to be turned into a crust!

Note- One large cauliflower head will yield about 3 cups riced.

Monday, July 23, 2012

Portobello Philly Cheese Steak

This delicious sandwich from Eating Well is gooey, cheesy, and even meaty, despite not having any actual meat in it. Instead, this Philly cheese "steak" is made with the always versatile portobello mushroom that when sliced into strips makes the ideal meat swap.

Portobello Philly Cheese Steak
Gluten Free
Serves One

1 large portobello mushroom, stem and gills removed, sliced into strips
1/4 red bell pepper, thinly sliced
1/2 tsp dried oregano
1/8 tsp freshly ground pepper
1 small garlic clove, minced
3/4 tsp gluten free flour
1 tbsp low sodium chicken broth, check for gluten
3/4 tsp gluten free soy sauce
2 fat free cheddar cheese slices
2 slices gluten free sandwich bread, toasted

1. Spray a medium skillet with nonstick spray and bring to medium high heat.

2. Add mushrooms, bell pepper, oregano and pepper to the skillet. Cook vegetables, stirring often, until they are softened, 5-6 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce and bring to simmer.

4. Remove pan from heat, lay cheese slices on top of vegetables and cover. Let stand until cheese is melted, 2-3 minutes.

5. Use a spatula to transfer vegetables with cheese on top, to a piece of toasted bread. Top with remaining bread slice and enjoy.

Nutrition Information-- approximately 185 calories per serving

Roasted Red Peppers

Roasted red pepper strips are an ideal ingredient to have on hand since they are so versatile and delicious. While you can easily find them at any grocery store, it's much cheaper to make roasted peppers at home. I discovered this surprisingly simple cooking method in Clean Eating magazine.

Roasted Red Peppers
Gluten Free

Red Bell Peppers (as many as you want to make)

1. Preheat broiler to high heat and set oven rack so it is 6-8 inches from broiler. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Core and seed pepper(s). Cut peppers into quarters and place pieces skin side up on prepared baking sheet.

3. Broil peppers 10-12 minutes or until skins are blackened and bubbling. Immediately transfer peppers to a brown paper bag and roll down top of bag to seal. Alternatively, you can place peppers in a bowl and cover tightly with plastic wrap.

4. Let pepper steam in bag (or bowl) for ten minutes ( this will loosen the skin and make it easier to peel). Remove peppers from bag and use your hands to peel off blackened skin ( it's okay to leave some charred edges since they will just
add flavor).

5. Cut peppers into strips and use as desired.

Thursday, July 19, 2012

Shrimp Fried Rice

There's no better way to use leftover rice than turn it into fried rice, which transforms a dull side dish into a tasty Asian delight. It's also a great dish to take advantage of cheaper frozen vegetables ( just be sure to dry them well after defrosting) or use whatever leftover fresh vegetables you have on hand. In my rice, I used a mix of fresh and frozen vegetables along with shrimp but feel free to switch up the ingredients. This recipe is pretty much guaranteed to be good no matter what you put in.

Shrimp Fried Rice
Gluten Free
Serves Four

2 tsp canola oil
1.5 cups frozen broccoli florets, defrosted
1 medium green bell pepper, cut into thin strips
1/2 cup carrots, thinly sliced
1 garlic clove, minced
1/4 cup liquid egg substitute
1.5 cups cooked jasmine rice
1/2 cup frozen peas, defrosted
3/4 lb medium, cooked frozen shrimp, peeled and deveined
lime juice
2 tbsp + 2 tsp gluten free soy sauce
2 tbsp fish sauce
2 tsp brown sugar
black pepper

1. Rinse your hands in cold water (to prevent the rice from sticking to them) and knead the cold rice gently to separate the grains.

2. Set a nonstick pan over medium-high. Make sure all of your ingredients are chopped and within easy reach.

3. Once the pan is hot, swirl in oil and spray with nonstick spray.

4. Add the broccoli, bell pepper, and carrots. Stir-fry until the vegetables are crisp-tender (5-7 minutes). Respray the pan with nonstick spray, if necessary, then stir in the minced garlic. Cook, stirring constantly, until fragrant, about 30 seconds.

5. Push the vegetables to one side of the skillet and pour egg into the opposite side. Stir egg until it is fully cooked, about 30 seconds, then mix into vegetables.

6. Add the rice to the pan and stir well than press the rice mixture into the bottom of the pan. Let fry for several minutes until it begins to turn golden brown on the bottom.

7. Use a spatula to flip the mixture over. Stir the rice than press the mixture into pan again. Cook 2-3 minutes more, or until golden on both sides.

8. While the rice is cooking, stir together the sauce ingredients (soy sauce, fish sauce, brown sugar, and pepper).

9. Add the sauce, peas, and cooked shrimp into the rice. Stir-fry for 2-3 minutes more or until the shrimp are heated through.

10. Remove rice from heat and finish with a splash of lime juice before serving.

Nutrition Information--approximately 250 calories per serving

Ready for more fried rice? Try this amazing all vegetable version--

Wednesday, July 18, 2012

Spanish Tortilla

A Spanish tortilla is quite different than they're popular flat bread known as a tortilla in Mexican cuisine. The Spanish tortilla is an egg dish that is similar to a thick omelette or frittata, and is traditionally made with eggs, peppers, and potatoes. In this easy version, the tortilla is started on the stovetop before being transferred to the broiler for a golden finish. The Spanish tortilla is perfect for a brunch or light supper and tastes just as good at room temperature as it does straight out of the oven.

Spanish Tortilla
Gluten Free
Serves Four

2 small yukon gold potatoes (about 5 oz each), thinly sliced
2 cups liquid egg substitute
3/4 cup roasted red peppers, drained, patted dry, and chopped
1/2 tsp hot sauce (use more or less according to your heat preference)
3/4 tsp dried thyme
1 tsp extra virgin olive oil
2 garlic cloves, minced
Fresh parsley, for garnish
Salt and Pepper

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Lay sliced potatoes on the baking sheet in an even layer and transfer to oven. Roast potatoes 10-15 minutes or until slightly crisp and golden, stirring halfway through cooking.

3. In a large mixing bowl, whisk together eggs, thyme, and salt and pepper, to taste. Stir in the roasted peppers.

4. Preheat a large oven safe skillet to medium low and add in olive oil.

5. Add garlic and sauté until fragrant, about 30 seconds. Remove pan from the heat. Scoop out the garlic and stir into egg/potato mixture.

6. Preheat the broiler to high and position a rack 6-8 inches from the top of the oven.

7. Lay roasted potatoes in an even later on the bottom of the now empty skillet. Pour in egg mixture and move pan back onto medium low heat. Cook eggs until set around the edges, 5-6 minutes. During cooking, tilt the pan occasionally to let liquid egg distribute evenly.

7. Once the egg is beginning to set, transfer pan to the oven and broil, 3-5 minutes or until center feels firm and it is just beginning to brown on top.

8. Let tortilla rest for a few minutes prior to serving. Cut into four wedges and serve garnished with fresh parsley.

Nutrition Information--approximately 145 calories per serving

Monday, July 16, 2012

Prime Pumpkin Wedges

Yes I'm aware that the middle of summer isn't exactly pumpkin season but who cares? Pumpkin is versatile, tasty and one of my favorite ingredients so I'm just going to use it all year long. Prime Pumpkin Wedges are yet another example of how delicious pumpkin can be. Furthermore, they make the perfect on the go snack and can be made entirely in one bowl.

Prime Pumpkin Wedges
Gluten Free
Makes 8 Servings

2.25 cups gluten free puffed rice cereal
1/4 cup + 2 tbsp gluten free oats
1/2 cup + 2 tbsp Truvia sweetener
2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp no sugar added applesauce
1/2 tsp pure vanilla extract
3/4 cup + 2 tbsp pure pumpkin purée

1. Preheat oven to 350 degrees. Spray an 8 inch pie plate with nonstick spray and set aside.

2. In a large mixing bowl, stir together all ingredients. Mix well.

3. Pour batter into prepared pie plate and spread into an even layer.

4. Bake 26-28 minutes or until pie feels slightly firm in the center.

5. Transfer dish to cooling rack and let cool completely before cutting into 8 wedges. Store in an airtight container or wrap each piece in aluminum foil and freeze until ready to eat.

Nutrition Information-- approximately 45 calories per serving

Twice Baked Tuna Stuffed Potatoes

Twice Baked Tuna Stuffed Potatoes is a delicious and inventive recipe From Eating Well. In the dish, traditional twice baked potatoes are given a healthy twist with the addition of ingredients like Greek yogurt, artichokes, capers, and tuna. It may sound a little strange but the end result is amazing.

Twice Baked Tuna Stuffed Potatoes
Gluten Free
Serves One

1 (5-6oz) Yukon gold potato
1 (2.5 oz) tuna pouch, flaked with a fork
3 tbsp nonfat Greek yogurt
1 artichoke heart, drained and chopped
1 tbsp fresh basil, chopped
3/4 tsp capers
1/4 cup broccoli, cut into small florets
1/2 tsp balsamic vinegar
1 tsp dijon mustard
1 tsp grated Parmesan
Salt and Pepper

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Spray potato on all sides with nonstick spray and season with salt and pepper. Place on prepared baking sheet and bake 45-50 minutes or until cooked through and tender. Set potato aside for a few minutes until cool enough to handle. Leave oven on and set aside foil lined pan to use once potatoes are stuffed.

3. Meanwhile, in a medium bowl, stir together tuna, yogurt, artichoke, basil, capers, broccoli, balsamic, and Dijon. Mix well.

4. Once potato is slightly cooled, cut in half width wise, to form to potato "boats". Scoop out 2 tbsp of potato filling and mix into broccoli filling. Scoop out the remaining filling and reserve for another use.

5. Once you are left with just the potato skins, transfer broccoli/yogurt filling into potatoes and place on prepared baking sheet. Pack filling in tightly to fit in as much as possible. Sprinkle the top of each with 1/2 tsp of Parmesan.

6. Turn on broiler than transfer pan to oven and broil until potatoes are heated through and slightly golden on top, 5-8 minutes.

Nutrition Information--approximately 230 calories per serving

Wednesday, July 11, 2012

Spicy Lentil Burger

Spicy Lentil Burgers, adapted from a recipe by Bethenny Frankel, are one of the easiest vegetarian burgers you will ever make. The longest part of the process is refrigerating the pattie prior to cooking which really requires no effort. The burgers themselves are made of pantry staples that when combined form a delightful burger perfect for any day of the week.

Spicy Lentil Burger
Gluten Free
Serves One

1/3 cup canned lentils, divided
1/4 cup gluten free bread crumbs
1.5 tbsp carrots, grated
1/4 + 1/2 tsp Dijon mustard
1/8 tsp curry powder
1/8 tsp dried thyme
Dash of red pepper flakes
2 slices light gluten free sandwich bread
A small handful of baby spinach

1. Place 2 tbsp of the lentils in a small mixing bowl. Use a fork to mash the lentils until relatively smooth. Stir in remaining lentils.

2. Add bread crumbs, carrots, 1/4 tsp Dijon, hot sauce, curry powder, thyme, and red pepper flakes to lentils. Mix thoroughly.

3. Use your hands to shape mixture Ito a patty, then place on a small plate and refrigerate for at least fifteen minutes (this will prevent the burger from falling apart when cooking).

4. Spray a small skillet with nonstick spray and heat to medium high.

5. Add lentil burger to pan and cook until slightly golden and crisp on the outside, 3-5 minutes per side.

6. Toast bread slices then spread one slice with remaining 1/2 tsp of Dijon. Place burger on top of mustard.

7. Top burger with spinach, then finish with remaining bread slice.

Nutrition information--approximately 200 calories per serving

Tuesday, July 10, 2012

Corn, Chayote, and Green Chile Burrito

If you're ready to expand your produce options than it time to try a chayote. The green, pear shaped vegetable is a member of the gourd family and since it is a native crop of Mexico, is often seen in Mexican cooking. The chayote can be eaten raw or cooked and has a similar texture and taste to summer squash, (which you can use as a replacement if you can't find chayote in your grocery store). In this recipe inspired by Vegetarian Times, the chayote is paired with corn and lentils for a quick and tasty burrito filling.

Corn, Chayote, and Green Chile Burrito
Gluten Free
Serves One

1/4 cup chayote, peeled and diced
1 small garlic clove, minced
1/4 cup corn
3 tbsp canned lentils
1 tsp diced green chiles
1.5 tsp fresh parsley, chopped
2 (6 inch) corn tortillas, check for gluten
Salt and pepper
Hot sauce, for topping (optional)

1. Spray a medium nonstick skillet with nonstick spray and heat to medium.

2. Add chayote to pan and cook until tender, 8-10 minutes.

3. Stir in garlic, corn, lentils, and green chiles. Cook 5 minutes or until heated through.

4. Meanwhile, heat a small skillet to medium heat. Heat tortillas until warm and pliable, about 30 seconds per side. Set aside on serving plate.

5. Stir in parsley and season with salt and pepper.

4. Divide chayote mixture between tortillas.

Nutrition information--approximately 195 calories per serving

Monday, July 9, 2012

Scallops Gremolata

I've made quite a few scallop recipes but this one is by far my favorite. In this dish from Cooking Light, scallops are lightly coated in breadcrumbs for the perfect golden exterior then sprinkled with a bright gremolata topping. A gremolata is just a fancy term for a mixture of fresh parsley and lemon zest (and traditionally garlic as well but I decided to omit it for this recipe).

Scallops Gremolata
Gluten Free
Serves Four

1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon grated lemon zest
1/2 tsp Fleur de Sel or sea salt
1/4 tsp pepper
1 1/2 tablespoons olive oil
3 tablespoons gluten free breadcrumbs
1 1/2 pounds sea scallops

1. In a small dish, stir together parsley, lemon zest, Fleur de Sel, and pepper

2. Heat oil in large nonstick skillet coated with cooking spray over medium-high heat.

3. Place breadcrumbs in large zip-top plastic bag; add scallops. Seal bag and gently shake to coat scallops.

4. Add scallops to pan; cook 3 minutes or until golden. Use a spatula to turn scallops; cook 3 minutes more or until cooked through and golden on both sides.

5. Divide scallops between 4 plates. Sprinkle each portion evenly with parsley/lemon zest mixture.

Nutrition Information--approximately 217 calories per serving

Tuesday, July 3, 2012

Sloppy Jane

Sloppy Jane, a recipe from Hungry Girl is a healthy update on the traditional sloppy joe. The sandwich is just as sloppy, saucy, and satisfying as before but a few smart swaps make it much more nutritious.

Sloppy Jane
Gluten Free
Serves 1

3 oz extra lean ground turkey
Dash of salt
Dash of Truvia
1/4 tsp steak seasoning
1.5 tbsp red bell pepper, finely chopped
1/2 tsp Worcestershire sauce
1/2 tsp red wine vinegar
1/4 cup + 1 tbsp crushed tomatoes
1 tsp tomato paste
1 light gluten free hamburger bun (or 2 slices gluten free sandwich bread)

1. Spray a medium nonstick pan with nonstick spray and bring to medium high heat.

2. Add turkey to the pan and break into smaller bits using a spoon.

3. Sprinkle turkey with salt, Truvia, and steak seasoning. Continue to cook turkey, stirring occasionally, until browned on all sides.

4. Reduce the heat to medium then add peppers, Worcestershire, and vinegar to the pan. Stir, and then continue to cook three minutes.

5. Add tomato sauce and paste to the pan and stir well. Reduce heat to low, and cook the mixture for an additional five minutes.

6. Toast the bun or bread slices then top one slice with turkey mixture. Finish with remaining slice and enjoy.

Nutrition information--approximately 260 calories per serving

Monday, July 2, 2012

Chicken Cordon Bleu

If you're searching for a simple way to update the ordinary chicken breast this recipe from Hungry Girl is perfect for you. I altered the original recipe by omitting the ham since I'm not a fan of lunch meat. Instead of ham, I decided to add in some tasty spinach and sundried tomatoes. It may not be the typical cordon Bleu recipe, however, it is still scrumptious!

Chicken Cordon Bleu
Gluten Free
Serves One

1 (4 oz) thinly sliced boneless, skinless chicken breast
1 wedge The Laughing Cow Light Creamy Swiss cheese, room temperature
1/4 cup baby spinach leaves
3-4 pieces sundried tomatoes(not packed in oil), reconstituted and chopped
Salt and Pepper

1. Preheat oven to 350 degrees. Line a square baking dish with aluminum foil and spritz with nonstick spray. Set aside.

2. Lay the chicken breast flat on a clean work surface and season with salt and pepper. Spread cheese wedge over chicken, then evenly top with spinach leaves, and sprinkle with sundried tomatoes.

3. Starting with one of the smaller edges, roll up chicken breast tightly and place in baking dish seam side side.

4. Cover dish with foil and transfer to oven. Bake chicken for 20 minutes and then remove foil. Continue to bake chicken, uncovered, for an additional 15 minutes, or until cooked through.

Nutrition Information--approximately 170 calories per serving

Sunday, July 1, 2012

Corn & Basil Fritters

Take advantage of the fresh summer produce and whip up some amazing Corn & Basil Fritters from Eating Well. Bursting with the quintessential summer favors of corn and basil, these cakes are crispy, slightly sweet, and completely delicious. Furthermore, the batter takes less than five minutes to stir together.

Corn & Basil Fritters
Gluten Free
Serves One

2 tbsp gluten free flour mix or gluten free all purpose flour
2 tbsp unsweetened almond milk
2 tbsp liquid egg substitute
1/4 tsp canola oil
1/8 tsp salt
1/8 tsp black pepper
1/2 cup fresh corn (about 1 ear)
2 tbsp fresh basil, chopped

1. In a medium bowl, whisk together flour, milk egg substitute, oil, salt and pepper until a smooth batter is formed.

2. Stir in corn and basil until evenly incorporated.

3. Spray a large skillet with nonstick spray and heat to medium high.

4. Scoop batter into pan to form three cakes. Cook until golden on the bottom, about 2 minutes.

5. Gently flip fritters and cook until golden on both sides, 1-2 minutes more.

6. Transfer fritters to a plate and enjoy!

Nutrition Information--approximately 149 calories per serving