Corn Fritters
2 cups frozen corn
1 cup sifted regular flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
1/2 cup milk
Vegetable oil
Cook corn according to package directions; drain. Sift flour, baking powder, salt, and pepper onto waxed paper.
Beat egg whites in a small bowl until soft peaks form. Beat egg yolks well in a medium-sized bowl; stir in corn and milk. Stir in flour mixture until blended. Fold in beaten whites.
Pour vegetable oil into a large frying pan to a depth of about 1/2 inch. Heat until a small amount of the batter will cook quickly at the edges. Turn heat to medium.
Drop batter, a rounded tablespoon for each fritter a time, into hot oil. Cook, turning once, about 2-3 minutes or until golden. Lift out with a slotted spoon and drain on paper toweling. Keep hot until all are cooked. Serve with maple syrup or powdered sugar sprinkled on top. Makes about 18 fritters.
1 cup sifted regular flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
1/2 cup milk
Vegetable oil
Cook corn according to package directions; drain. Sift flour, baking powder, salt, and pepper onto waxed paper.
Beat egg whites in a small bowl until soft peaks form. Beat egg yolks well in a medium-sized bowl; stir in corn and milk. Stir in flour mixture until blended. Fold in beaten whites.
Pour vegetable oil into a large frying pan to a depth of about 1/2 inch. Heat until a small amount of the batter will cook quickly at the edges. Turn heat to medium.
Drop batter, a rounded tablespoon for each fritter a time, into hot oil. Cook, turning once, about 2-3 minutes or until golden. Lift out with a slotted spoon and drain on paper toweling. Keep hot until all are cooked. Serve with maple syrup or powdered sugar sprinkled on top. Makes about 18 fritters.
posted by Nightowl | 7/28/2006
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