Ingredients35 m servings 211 cals
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture.
- Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.
- Cook's Notes:
- Use a high-quality oil for frying to get the best results.
Per Serving: 211 calories; 16.4 g fat; 12.6 g carbohydrates; 5.1 g protein; 102 mg cholesterol; 232 mg sodium. Full nutrition
ReviewsRead all reviews 3
You have to be careful mixing this one. The flour and egg yolks would really love to make an unusable lump of dough in the bowl with the corn, salt, pepper and cayenne. Fortunately, I used froze...
Family loved it- I added the fresh dill as someone suggested and thought it was a nice addition. The egg whites gave it a nice, light texture. Will definitely make again!