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Pennsylvania dutch corn fritters

Yield: 6 Servings

Ingredients:

• 1 Egg separated
• 1 ts Granulated sugar
• 3/4 c Frozen whole-kernel corn -thawed
• 1/4 c Canned cream-style corn
• 3 tb All-purpose flour
• 1 tb Chopped chives
• 1/8 ts Each salt and pepper
• 2 tb Vegetable oil

Instructions:

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.

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