Recipe - Pennsylvania Dutch Corn Chowder

1 Egg, separated
1 teaspoon Granulated sugar
Three fourths cup Frozen wholekernel corn,
thawed
One fourth cup Canned creamstyle corn
3 tablespoon Allpurpose flour
1 tablespoon Chopped chives
1/8 teaspoon Each salt and pepper
2 tablespoon Vegetable oil

In medium mixing bowl beat together egg yolk and sugar. Using wooden spoon,
stir in kernel and creamstyle corn, flour chives, salt and pepper; mix
well. In small mixing bowl, using electric mixer, beat egg white until
stiff but not dry; gently fold into corn mixture. In 10inch skillet heat
oil over mediumhigh heat; drop batter by One fourth cup measures into skillet,
forming 6 equal fritters. Cook until fritters are golden on bottom, about
1 minute; using pancake turner, turn fritters over. Cook until golden on
other side, about 1 minute longer.

Makes 6 servings of 1 fritter each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini