Spinach and Artichoke Corn Fritters with Brie and Sweet Honey Jalapeno Cream.
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Half Baked Harvest · by Tieghan Gerard★ 4.6 (8)

Spinach and Artichoke Corn Fritters with Brie and Sweet Honey Jalapeno Cream.

NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 6%
CARBS 13G35% OF CAL
2G FIBER6G OTHER4G TOTAL SUGAR
FAT 10G63% OF CAL
5G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy corn, spinach, and artichoke fritters studded with brie cheese, served with a sweet honey-jalapeño cream sauce. Savory-sweet, cheesy, and irresistible.

starteramericanvegetarian
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Nutrition & ingredients

Ingredients

serves 20
  • 1 1/4 cups sweet yellow corn (about 2 ears)
  • 4 ounces fresh spinach (chopped)
  • 6-8 ounces marinated artichoke hearts (chopped)
  • 1 1/2 cups white whole wheat of regular flour
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk (use coconut or almond milk for Vegan version)
  • 4-8 ounces brie (chopped (I left my rind on the brie) - opt out of the brie for Vegan)
  • 1/3 cup canola oil (for cooking)
  • 1 ounce can full-fat coconut milk (cold (may use heavy cream, but I personally love using coconut milk), 15)
  • 1-3 tablespoons honey
  • 1-2 jalapenos (seeded if desired + chopped)
PREP
15M
SODIUM
103MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.