Ingredients20 m servings 77 cals
- 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.
- Editor's Note
- 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.
Per Serving: 77 calories; 2.2 g fat; 13.6 g carbohydrates; 2.7 g protein; 34 mg cholesterol; 115 mg sodium. Full nutrition
ReviewsRead all reviews 5
I must say these are different Im not sure if I love them I may try them again and tweak the igredients. At first it looks like there is no way these will fry up and stay together but they did. ...
I've made this before using fresh corn and it was delicious! I used frozen corn this time, and it was still good, not quite as amazing though. It was exactly what i wanted to substitute for corn...
Excellent! I added a chili garlic paste for that "umph" per another reviewer's suggestion, and it was just the ticket. Thanks for the recipe: it was a late night treat.
Good basic recipe but needs more flavour. Add minced onion and/or green pepper, mild tabasco sauce and more salt. The batter was too dry - added 1/3 cup milk and 3 T. flour for a smoother batte...