| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (12oz) whole kernel corn |
| 1 | Egg; separated | |
| 2 | tb | Whole-wheat flour |
| Salt; (sea salt preferred) | ||
| Pepper; (freshly ground preferred) | ||
| Oil for shallow frying |
INSTRUCTIONS
Drain the corn and put into a bowl with the egg yolk, flour, and some salt and pepper, and mix well. Beat the egg white until it's standing in soft peaks, then gently fold it into the corn mixture. Heat a little oil in a skillet and fry the corn mixture, a tablespoon at a time, on both sides until crisp. Just remember to stand back when you do so because the corn might "pop". As soon as they're ready, drain the fritters on paper towels. Keep the first ones warm while you fry the rest, and then serve them right away. Posted to recipelu-digest Volume 01 Number 414 by LMAYONE <LMAYONE@aol.com> on Dec 29, 1997
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