Corn Fritters With Egg White
|Egg||1 Large, lightly beaten|
|All purpose flour||2 Tablespoon|
|Salt||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
|Baking powder||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|1% low fat milk||1 Tablespoon|
|Corn kernels||2 Cup (32 tbs) (Fresh / Frozen, Thawed)|
|Minced green onions||2 Tablespoon|
|Egg whites||2 Large|
|Vegetable oil||1 Teaspoon|
|Unsalted butter/Margarine||1 Teaspoon|
1. In a medium-size bowl, whisk the egg, flour, sugar, salt, baking powder, and pepper until well combined. Stir in the milk, corn, and onion.
2. In a clean small bowl, with an electric mixer on high, beat the egg whites until stiff peaks form. Fold into the corn mixture.
3. On a nonstick griddle or in a 12-inch nonstick skillet, heat the oil and butter over moderate heat. For each fritter, spoon a scant 1/4 cup of batter onto the griddle and cook for 3 minutes on each side or until golden and set. Serve with warmed maple syrup and a fresh spinach salad.