1 lg Egg; separated
1 ts Granulated sugar
3/4 c Whole-kernel corn; thawed
1/4 c Canned cream-style corn
3 tb All-purpose flour
1 tb Chopped chives
1/8 ts (ea) salt & pepper
2 tb 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" 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 min;
using pancake turner, turn fritters over. Cook until
golden on other side, about 1 minute longer.
Posted by Fred Peters.
Recipe by: Weight Watchers New International Cookbook
