| 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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