Corn Fritters

Recipe from

Cooking Light


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


Combine first 7 ingredients in a bowl.

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.

October 1998
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