Corn Fritters

Recipe from Cooking Light

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  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/3 cup cooked rice
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large egg white
  • 1 teaspoon stick margarine or butter


  1. Combine first 7 ingredients in a bowl.
  2. Beat egg white in a medium bowl at high speed of a mixer until stiff peaks form. Fold egg white into corn mixture. Melt margarine in a small nonstick skillet over medium heat. Spoon about 1/3 cup corn mixture per fritter into skillet, shaping each into a 1/2-inch-thick fritter. Cook 2 minutes on each side or until golden. Serve warm.
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