Pennsylvania dutch corn fritters
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg, separated | |
| 1 | teaspoon | Granulated sugar |
| ¾ | cup | Frozen whole-kernel corn, thawed |
| ¼ | cup | Canned cream-style corn |
| 3 | tablespoons | All-purpose flour |
| 1 | tablespoon | Chopped chives |
| ⅛ | teaspoon | Each salt and pepper |
| 2 | tablespoons | Vegetable oil |
Directions
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 ¼ 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.
Submitted By FRED PETERS MSG#: 2404 Submitted By GAIL SHIPP On 04-12-95