Pennsylvania Dutch Corn Fritters Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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,
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 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.
Source from luhu.jp
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.
Source from luhu.jp