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Corn fritters

Corn fritters

0
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
Great any time of year, these sweet corn and pepper–studded beauties reach their peak in the summer with farm-fresh produce. Add other herbs or spices, like cilantro or cumin, to the mix to switch things up.

Ingredients

Cooking spray

4 spray(s)

Egg

3 large egg(s), yolks and whites separated

Corn on the cob

4 ear(s), medium

Red bell pepper

1 medium, seeded and finely chopped

Scallions

⅓ cup(s), chopped, finely chopped

All-purpose flour

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Chives

2 tsp, finely chopped, for garnish (optional)

Instructions

  1. In a small bowl, beat the egg whites until stiff.
  2. In a medium bowl, lightly beat the egg yolks. Cut the kernels from the corn cobs. Add the corn kernels, bell pepper, scallions, flour, salt, and black pepper to the egg yolks and thoroughly mix to combine. Using a rubber spatula, fold in the egg whites.
  3. Coat a 12-inch nonstick skillet with cooking spray and heat on high. When the pan is hot, reduce heat to medium. Drop a heaping tablespoon of the batter into the skillet for each fritter, spacing them an inch apart. Cook until the bottoms are browned, 2 to 3 minutes. Carefully flip the fritters and cook until lightly browned and cooked through, 2 to 3 minutes.
  4. Transfer the fritters to a plate and cover to keep warm. Repeat with the remaining batter. Garnish with chives (if using). Serve immediately.
  5. Serving size: about 4 fritters

Notes

*You can use drained canned corn or thawed frozen corn in this recipe if you prefer.

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