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Pennsylvania Dutch Corn Fritters
1 Egg, separated 1 t 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 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. |
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