RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.264
Energy (kCal)	349.438
Carbohydrates (g)	3.6382
Total fats (g)	31.158
Fatty acids, total saturated 20:0 (g)	0.0312
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1248
Fatty acids, total polyunsaturated 17:1 (g)	0.0510
Fatty acids, total trans-monoenoic (g)	0.6260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2228
Fatty acids, total saturated 4:0 (g)	0.4432
Fatty acids, total trans (g)	0.7796
Riboflavin (mg)	0.5698
Tocopherol, beta (mg)	0.0100
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0190
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.9542
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8596
Proline (g)	0.6932
Fatty acids, total polyunsaturated 18:1 t (g)	0.5576
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2810
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.5092
Copper, Cu (mg)	0.0791
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4345
Total lipid (fat) (g)	31.1580
Vitamin K (phylloquinone) (g)	2.2200
Cholesterol (mg)	439.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1092
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	49.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0454
Vitamin A, IU (IU)	1422.0000
Energy (kcal)	349.4380
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5946
Fatty acids, total saturated 14:1 (g)	0.2134
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4196
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	2.1220
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1140
Vitamin C, total ascorbic acid (mg)	0.3600
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9600
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	17.4420
Fatty acids, total saturated 16:0 (g)	7.8098
Carbohydrate, by difference (g)	3.6382
Vitamin D (IU)	119.8000
Fructose (g)	0.0000
Fluoride, F (g)	2.9000
Aspartic acid (g)	1.4544
Tyrosine (g)	0.5794
Potassium, K (mg)	195.9200
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	406.6000
Serine (g)	1.0274
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7580
Fatty acids, total trans-polyenoic 22:4 (g)	0.0190
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0130
Fatty acids, total saturated 14:0 (g)	2.0316
Histidine (g)	0.3486
Isoleucine (g)	0.7586
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1248
Niacin (mg)	0.1134
Water (g)	111.0660
Fatty acids, total saturated 8:0 (g)	0.2344
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0228
Carotene, beta (g)	43.2000
Sodium, Na (mg)	645.8000
Iron, Fe (mg)	2.3169
Energy (kJ)	1462.4120
Ash (g)	4.4738
Caffeine (mg)	0.0000
Glycine (g)	0.4716
Fatty acids, total trans-polyenoic (g)	0.1536
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0132
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3314
Fatty acids, total polyunsaturated (g)	2.8530
Vitamin E (alpha-tocopherol) (mg)	1.6020
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1910
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	2.9600
Vitamin D3 (cholecalciferol) (g)	2.9600
Lysine (g)	0.9864
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0476
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8300
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2198
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.0520
Folate, food (g)	49.4000
Fatty acids, total saturated 20:1 (g)	0.0660
Fatty acids, total monounsaturated (g)	9.1186
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0554
Fatty acids, total polyunsaturated 16:1 t (g)	0.0684
Fatty acids, total polyunsaturated 17:0 (g)	0.1480
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	303.8800
Fatty acids, total polyunsaturated 16:1 c (g)	0.5262
Fatty acids, total saturated (g)	16.9452
Vitamin B-12 (g)	0.9860
Calcium, Ca (mg)	365.8960
Fatty acids, total saturated 10:0 (g)	0.5490
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7896
Glutamic acid (g)	2.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0022
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	403.0000
Leucine (g)	1.2264
Folate, DFE (g)	49.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1512
Fiber, total dietary (g)	0.0092
Tryptophan (g)	0.2066
Threonine (g)	0.6316
Fatty acids, total polyunsaturated 18:1 c (g)	7.6348
Manganese, Mn (mg)	0.0321
Protein (g)	14.2640
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.1918
Betaine (mg)	0.3000
Phosphorus, P (mg)	333.5860
Tocopherol, gamma (mg)	0.6440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible. | 2. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C). | 3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
corn	3	ears	cut	-	-	-	-
egg	2		separated	143.0	0.72	12.56	9.51
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt pepper	to taste		ground	-	-	-	-
vegetable oil	1	quart		-	-	-	-
cane syrup	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Fresh Sweet Corn Fritters