2 c Uncooked fresh corn kernels
1 Egg yolk
1/4 c Corn meal
1/4 c Flour
1/2 ts Salt
1/4 ts Freshly ground pepper
2 tb Chopped fresh basil
1 sm Red bell pepper, seeded and
-chopped
1 sm Green bell pepper, seeded
-and chopped
4 Egg whites
2 tb Oil
Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites
until soft peaks form. Fold half of egg whites into cornmeal mixture,
then fold in the rest. Do not overmix. Coat medium-hot skillet with
oil. Drop batter into skillet by the tablespoon. Do not let edges
touch. Cook until golden brown; turn carefully and cook on other
side. Repeat until all batter is used.
Serve with salsa as appetizer or side dish.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
1 Servings