Vegetable Fritters

Vegetable Fritters

Colorful and tasty!


Serves 6

  • 3 cups Pictsweet frozen Cut Corn, thawed and drained
  • 1 egg yolk
  • 3 1/2 tablespoons yellow cornmeal
  • 3 tablespoons all-purpose flour
  • 2 tablespoons milk
  • 3 tablespoons chopped chives
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried crushed red pepper
  • 1 cup chopped red pepper
  • 3 egg whites
  • Melted butter
  • 16 ounces sour cream


In food processor or blender, puree 2 cups of corn. In a large bowl, combine puree, remaining whole corn, egg yolk, cornmeal, flour, milk, chives, thyme, dried red pepper, salt, pepper and chopped red pepper. Mix well. In a medium bowl, beat egg whites until stiff peaks form. Stir a third of beaten egg whites into corn mixture and gently fold in remaining beaten egg whites. Drop batter by 1/4 cup for larger or 1/8 cup for smaller pancakes onto a hot greased griddle. Pat down slightly with spatula. Cook on both sides until golden. Serve with sour cream or yogurt.