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Please note that after you mix the first 5 ingredients, the batter needs to rest in the fridge for 1 hour before continuing. If you are making other dishes along with this one, you may want to start this one first and then prepare your other dishes while this one is resting. 1 c. all-purpose flour 1/2 tsp. salt 2 large or 3 medium eggs, separated 2 Tbsp. reduced-fat margarine or butter, melted 1 c. fat-free milk 2 c. sweet corn kernels (frozen, canned or fresh; about 4 to 6 ears) fat-free cooking spray (for frying) fresh herbs of your choice* *Dill, marjoram, parsley, cilantro, basil and chives are all good with corn, finely chopped and added to the batter just before frying. Put the flour and salt in a bowl and make a well in the center. Add the egg yolks, butter or margarine and milk. Then whisk everything together just enough to make a smooth batter. Set it in the fridge, covered, to rest about 1 hour. After the batter has rested, gently stir in the corn. Beat the egg whites with a hand-mixer until soft peaks hold their shape, then gently fold into the batter. Heat nonstick skillet and coat with cooking spray. Drop the batter 2 tablespoonfuls at a time into the skillet and fry, once on each side, until they are colored a deep golden brown. Fritters are about 3-inches in diameter and you should be able to fry at least 2 in the pan at a time. Yields approximately 21 (3-inch) fritters (1 point per 3-inch fritter). Serving Suggestion: Three 3-inch fritters for 3 points. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |