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Corn Fritters

Ingredients: -1 large; lightly beaten egg 6 Teaspoon(s) all-purpose flour 1/4 Teaspoon(s) (or to taste) salt 13/625 Ounce(s) black pepper 1 Tablespoon(s) low-fat milk 2 Cup(s) fresh or thawed if frozen corn 2 Tablespoon(s) minced green onion 2 large egg white 13/2500 Quart(s) vegetable oil 1 Teaspoon(s) unsalted butter or margarine Directions: In a medium-size bowl, whisk the egg, flour, sugar, salt, baking powder, pepper and milk until well combined. Add corn and green onions. Mix well. In a clean, small bowl, with an electric mixer on high, beat the egg whites until stiff peaks form. fold into the corn mixture. On a nonstick griddle or in a 12-in nonstick skillet, heat the oil and butter over moderate heat. For each fritter, spoon a scant 1/4 cup of batter onto the griddle, and cook for 3 minutes on each side until golden brown and set.
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In a large bowl, whip the egg whites until soft peaks form, then gently fold them into the b Stir-fried vegetables with corn Heat 1 tablespoon olive oil in a large skillet or wok and stir-fry 2 tablespoons of chopped ginger and 2 teaspoons chopped garlic 1 minute. Add 2 cups borccoli florets, 1 cup sliced mushrooms, 1 diced orange or bell pepper and 1 cup fresh corn ker Corn sticks (surullitos) Combine the water and salt in a saucepan and bring to a boil. Pour in cornmeal slowly but steadily, and stir until the mixture is thick and smooth. Remove from the heat and stir in the cheese. Mix well and cool. Heat about 1/3 cup vegetable oil Mealtime zucchini fritters In a blender container, combine all ingredients except raisins and zucchini. Blend until smooth. Pour mixture into a bowl. Drain zucchini on paper towels. Stir zucchini and raisins into egg mixture. Preheat a nonstick skillet or griddle over me Sue's corn fritters Mix all ingredients well and fry in Crisco until golden brown. Aiken county corn bread dressing Pepper to taste Make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk. Bake in a hot oven (400) until done, about half an hour. Then crumble the bread, add one medium size Roast turkey with corn bread-chorizo stuffing Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl. S Grilled pepper with corn Prepare grill or preheat broiler. Oil grid or broiler-pan rack. Core, seed, and cut peppers in half lengthwise. Brush peppers with oil. Combine corn, cilantro, cheese, lime juice, salt, and ground coriander in a small bowl. To grill: Grill peppe Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add French dressing and mix well. Serve in lettuce cups. SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman. Spiced fritters with maple vanilla syrup For syrup: Combine maple syrup and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Reduce heat and simmer 5 minutes. Scrape down sides of pan. Let syrup cool completely. For fritters: Whisk first 7 ingredient