| 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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