Wonderful breakfast fritters made with fresh corn and fried until golden.
INGREDIENTS (for 6 servings):
- 3 ears corn, husked and cleaned
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons white sugar
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 1 egg white
- 1/4 cup vegetable oil for frying
Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.