Name: Pennsylvania Dutch Corn Fritters
Ingredients: 1 Egg, separated; 1 ts Granulated sugar; 3/4 c Frozen whole-kernel corn, thawed; 1/4 c Canned cream-style corn; 3 tb All-purpose flour; 1 tb Chopped chives; 1/8 ts Each salt and pepper; 2 tb Vegetable oil

The lifelessness experienced in so many churches in our day can be traced directly to the multitudes of families in those churches which contain Sunday-morning Christians only. It is plain to see the cause for such deadness when such individuals are not consistently worshiping God in private. Statistics reveal that only 11 percent of all professing Christians in America read their Bible or some portion of it once a day. If so few professing Christians are spending time alone with God, it should not be surprising that family worship as a practice among professing Christian families is practically nonexistent.

Jerry Marcellino

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables	Dutch	Amish, Breads	6	Servings

INGREDIENTS

1		Egg, separated
1	ts	Granulated sugar
3/4	c	Frozen whole-kernel corn, thawed
1/4	c	Canned cream-style corn
3	tb	All-purpose flour
1	tb	Chopped chives
1/8	ts	Each salt and pepper
2	tb	Vegetable oil

INSTRUCTIONS

In medium mixing bowl beat together egg yolk and sugar. Using wooden spoon,
stir in kernel and cream-style corn, flour chives, salt and pepper; mix
well.  In small mixing bowl, using electric mixer, beat egg white until
stiff but not dry; gently fold into corn mixture. In 10-inch skillet heat
oil over medium-high heat; drop batter by 1/4 cup measures into skillet,
forming 6 equal fritters.  Cook until fritters are golden on bottom, about
1 minute; using pancake turner, turn fritters over. Cook until golden on
other side, about 1 minute longer.
Makes 6 servings of 1 fritter each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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