Yield: 6 servings
Measure | Ingredient |
---|---|
3 \N | Egg yolks |
1¾ cup | Canned whole-kernel corn |
¾ teaspoon | Salt |
⅛ teaspoon | Pepper |
¼ cup | Flour -- sifted |
3 \N | Egg whites -- stiffly |
\N \N | Beaten |
½ cup | Salad oil |
1 cup | Maple syrup |
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