Category: Bread

1 Egg, separated

1 tsp Granulated sugar

3/4 cup Frozen whole-kernel corn, thawed

1/4 cup Canned cream-style corn

3 tbsp All-purpose flour

1 tbsp Chopped chives

1/8 tsp Each salt and pepper

2 tbsp 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.