Vegetable Fritters

Ingredients

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

Directions

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.

Nutritional Info

• Serving Size: Serves 6
• Calories: 290
• Total Fat: 17g
• Cholesterol: 115mg
• Sodium: 55mg
• Total Carbohydrates: 21g
• Dietary Fiber: 1g
• Protein: 8g