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Corn fritters made with eggs, quinoa and green onions.
In a medium bowl, combine corn, shallot, garlic, green onion, jalapeno, egg, 1/4 cup egg whites, quinoa, almond meal, and spices. Stir together until completely combined.
Preheat a skillet to medium heat. Add 1/2 tablespoon coconut oil.
Scoop mixture in approximately 1/4 cup spoonfuls onto hot skillet and press down into patty form. Carefully pour about 1 tablespoon of egg whites over fritter to help bind it together while cooking. Cook for 2-3 minutes, flip and cook for another 1-2 minutes. Set aside on a paper towel to drain. Repeat the same process in 1/4 cup spoonfuls until mixture is gone, adding more coconut oil to the skillet as needed in 1/2-tablespoon increments.
These can be made without the extra egg whites on top while cooking but they will be harder to flip and stay together.
Regular flour can be used in place of almond meal/flour.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!