Title: Pennsylvania Dutch Corn Fritters
Categories: Penn Side
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.

Submitted By FRED PETERS MSG#: 2404

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