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

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