Corn fritters
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg yolks | |
| 1¾ | cup | Canned whole-kernel corn |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Flour -- sifted |
| 3 | Egg whites -- stiffly | |
| Beaten | ||
| ½ | cup | Salad oil |
| 1 | cup | Maple syrup |
Directions
Beat the egg yolks very well; stir in the corn, salt, pepper and flour. Fold in the egg whites. Heat the oil in a skillet and drop the batter, by the tablespoon, into it. Fryuntil browned on both sides. Heat the maple syrup and serve with the fritter 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44Aon 03-18-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish