CORN FRITTERS
Pat
Delicious, especially if made with fresh corn off the cob
ingredients
- 3 egg yolks, beaten
- 1 2/3 cups cooked or canned corn (I like to use fresh corn left over, cut from cob. I usually have some in freezer).
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup all purpose flour
- 3 egg whites, stiffly beatn
- 6 tbsp. salad oil
directions
- 1
Beat egg whites “first” until stiff. Set aside.
- 2
Beat egg yolks until light yellow.
- 3
Add corn, salt, pepper and flour.
- 4
Fold in egg whites.
- 5
Heat oil in frying pan. Drop batter by spoonfuls. Cook on both side until brown and done.
- 6
Makes 8 good sized pancakes.
- 7
Reason for beating egg whites first- so you can use same beater . If you beat egg yolks first, whites will not beat unless you wash and dry the beater.
Source: Nana Behrle
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