Serves: 4
Total Calories: 89

1 egg large, separated
1 cup corn cut from cob and drained (about 2 ears)*
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
dash black pepper
2 tablespoons margarine or vegetable oil
powdered sugar (optional)
sour cream Dairy (optional)
Chopped fresh dill or chili powder (optional)

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 egg white.

In a non-stick skillet over medium heat, melt margarine. Drop 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 sprinkle of powdered sugar or a mixture of sour cream and dill or chili powder to taste. Serve as a side dish with baked ham, pork chops, or cold chicken.


*If corn kernels are large, chop coarsely.

Nutritional Facts:

Serves: 4
Total Calories: 89
Calories from Fat: 32

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Fresh Corn Patties
Italian Vegetable Skillet
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