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.