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Corn Fritter Salad Stack

Corn is grilled and seasoned with green onions and cayenne sauce in these tasty spiced flapjacks. The grilled corn fritters make an ideal base to this salad stacked with alternating layers of tomato slices and arugula dressed in a red wine vinaigrette.
4 Servings -
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Servings:4  | Calories:345 | Total Fat:21g  | Chol:41mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 3g
15 %
Total Carb 35g
12 %
Fiber 5g
20 %
Sugars 10g
Cholesterol 41mg
14 %
Sodium 666mg
28 %
Protein 9g
17 %
43% Olive oil
23% Others combined
16% Corn
16% All purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 cup all purpose flour
1 teaspoon baking powder
1/3 cup nonfat milk
1 egg, beaten
3 cobs corn, grilled
1/3 cup green onions, sliced
1 teaspoon cayenne pepper sauce
a little oil or nonstick cooking spray, for preparing the skillet
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste
8 cups arugula
4 large, ripe tomatoes, sliced 1/4 inch thick

Directions : View recipe directions on
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