Ingredients:
1 large egg, separated
1 cup of corn (cut from the cob and drained)
1/4 cup of flour
1/2 teaspoon salt
1/4 teaspoon baking powder
dash black pepper
2 tablespoons margarine
sour cream (optional)
chopped fresh dill (optional)
Directions: In a small bowl, beat egg white until stiff; set aside. In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder and pepper. Stir until blended (mixture will be thick). Fold in the egg white. In a non-stick skillet over medium heat, melt the margarine. Drop the corn mixture into skillet by heaping tablespoonfuls, forming patties. Cook until lightly browned, about 2 minutes on each side, turning once. Drain on paper towels; keep warm. Serve immediately with a mixture of sour cream and dill (optional) or as a side dish with baked ham, pork chops or cold chicken. NOTE: If corn kernels are large, chop coarsely. ~ Chef ~
Directions: In a small bowl, beat egg white until stiff; set aside. In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder and pepper. Stir until blended (mixture will be thick). Fold in the egg white. In a non-stick skillet over medium heat, melt the margarine. Drop the corn mixture into skillet by heaping tablespoonfuls, forming patties. Cook until lightly browned, about 2 minutes on each side, turning once. Drain on paper towels; keep warm. Serve immediately with a mixture of sour cream and dill (optional) or as a side dish with baked ham, pork chops or cold chicken. NOTE: If corn kernels are large, chop coarsely. ~ Chef ~
