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Add a photoServings: 4
Ingredients
- 4 lg. ears corn
- 2 large eggs, separated
- 2 T all-purpose flour
- 1 T sugar
- Salt and freshly grnd pepper
- Unsalted butter
Directions
- Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob.Put all the corn kernels, pulp and juice into a bowl. The mix will resemble scrambled large eggs. Beat the egg yolks in a large bowl till light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn.
- Beat the egg whites in a large bowl till stiff. Fold them into the corn mix. Heat a heavy frying pan or possibly griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the frying pan and cook till golden brown.
- About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 229 | 79% |
| Total Fat 25.98g | 32% |
| Saturated Fat 15.37g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 45mg | 2% |
| Potassium 180mg | 5% |
| Total Carbs 12.04g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.92g | 2% |
| Protein 5.13g | 8% |
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