Light-as-a-feather corn fritters
1% low-fat buttermilk
½ cup(s), low-fat variety
1 large egg(s)
Frozen corn kernels
14 oz, shoe peg variety, thawed
⅛ tsp, or to taste (optional)
- Whisk together the flour, cumin, salt, baking powder, and pepper in a large bowl. Whisk together the buttermilk and egg in a small bowl until blended. Add the buttermilk mixture to the flour mixture and stir until combined; stir in the corn.
- With an electric mixer on medium-high speed or with a clean whisk, beat the egg whites just until stiff peaks form. Fold the whites into the batter just until blended.
- Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Drop 12 heaping teaspoonfuls of the batter into the skillet and cook until browned, about 2 minutes on each side. Repeat with the remaining oil and batter to make a total of 24 fritters, spraying the skillet with nonstick spray between batches if needed. Serve with maple syrup if using. Yields 6 fritters without maple syrup per serving.