Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 Corn Fritters POINTS® Value: 2 Servings: 6 2 large eggs, separated 4 medium corn on the cob, kernels removed with a knife* 1 medium sweet red bell pepper, finely diced 1/3 cup scallions, diced 1/2 tsp. table salt, or to taste 1/4 tsp. ground black pepper, or to taste 2 TB all purpose flour 2 sprays butter flavored cooking spray In a small bowl, beat egg whites until stiff but not glossy; set aside. In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites. Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately. Yields about 4 fritters per serving *Fresh is best, but frozen works too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 I would use 2 cups. Joanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 How much frozen corn can be substituted for 4 ears of fresh corn? Thanks, Karen Corn Fritters POINTS® Value: 2 Servings: 6 2 large eggs, separated 4 medium corn on the cob, kernels removed with a knife* 1 medium sweet red bell pepper, finely diced 1/3 cup scallions, diced 1/2 tsp. table salt, or to taste 1/4 tsp. ground black pepper, or to taste 2 TB all purpose flour 2 sprays butter flavored cooking spray In a small bowl, beat egg whites until stiff but not glossy; set aside. In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites. Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately. Yields about 4 fritters per serving *Fresh is best, but frozen works too. Quote Link to comment Share on other sites More sharing options...
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