| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Mexican, Appetizers, Cheese/eggs | 10 | Servings |
INGREDIENTS
| 3 | Eggs, separated | |
| 2 | c | Corn, canned or fresh |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | ts | Baking powder |
| 3/4 | c | Flour |
| 1 | c | Cheddar cheese, shredded |
| 1/2 | c | Green chillies, diced |
| 1/4 | c | Red bell pepper, diced |
| 1/4 | c | Onion, finely diced |
| Salsa | ||
| Sour cream |
INSTRUCTIONS
OPTIONAL GARNISHES Beat egg whites until stiff. Pour corn (drain if using canned) into a separate mixing bowl. Add to corn the beaten yolks, salt, pepper, baking powder, flour, cheese, chillies, red pepper and onion. Mix well with spoon. Gently fold in beaten egg whites. Heat about 1" of oil in skillet. When oil is hot, drop fritters by spoonfuls. Brown on both sides. Drain on paper towels. Serve with salsa and a dollop of sour cream on the side. Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com on Mar 25, 1997
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