3 large, separated
4 medium, kernels removed with a knife*
Sweet red pepper(s)
1 medium, diced the size of corn kernels
⅓ cup(s), diced
½ tsp, or more to taste
¼ tsp, or more to taste
2 spray(s), butter-flavored
- 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.