Main |
African |
American |
Appetizers |
Asian |
Baby and Kid |
Bakery, Cookies and Candies |
BBQ, Grill |
Breakfast |
Desserts, Ice Cream |
Drinks, Wine and Liquor |
European |
Holiday Specials |
Latin American, Mexican |
Lunch |
Main Entries |
Microwave, Home Made |
Salads, Salad Dressings |
Soups, Noodles, Stew and Steam |
Vegetables, Healthy Foods
| Pennsylvania dutch corn fritters |
|
Yield: 6 Servings |
|
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 |
|
| 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. |
|