Pennsylvania Dutch Corn Fritters
Yield
6 servingsPrep
10 minCook
2 minReady
12 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 1 | teaspoon |
sugar
granulated |
|
| ¾ | cup |
corn
frozen, thawed |
|
| ¼ | cup |
creamed corn
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
chives
chopped |
|
| ⅛ | teaspoon |
salt and black pepper
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 5 | ml |
sugar
granulated |
|
| 177 | ml |
corn
frozen, thawed |
|
| 59 | ml |
creamed corn
|
|
| 45 | ml |
all-purpose flour
|
|
| 15 | ml |
chives
chopped |
|
| 0.6 | ml |
salt and black pepper
|
*
|
| 3E+1 | ml |
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.
