Guest guest Posted November 19, 2007 Report 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
Guest guest Posted November 19, 2007 Report Posted November 19, 2007 I would use 2 cups. Joanie Quote
Guest guest Posted November 19, 2007 Report 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
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