Savory Corn Fritters
These savory corn fritters with scallion are addictive. Eat them on their own or top with anything from guacamole to salsa or a cilantro yogurt dip for a great entertaining appetizer.
- 1-1/4 cups corn kernels, cut from 1 to 2 ears Sunshine Sweet corn
- 1/2 cup cornmeal
- 3/4 cup full-fat Greek yogurt
- 3 tablespoons olive oil, divided
- 3 eggs, whites and yolks separated
- 1 scallion, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
In a large bowl combine corn, cornmeal, yogurt, 2 tablespoons of the oil, 1 egg yolk, scallion, salt and pepper. Mix just until combined. In a separate bowl beat egg whites until they form soft peaks. Fold egg whites into corn mixture. Discard remaining yolks.
Place a large nonstick skillet over medium heat. Add 1 teaspoon of the oil. When hot, spoon four heaping tablespoons of batter into the skillet to make four fritters. Cook until golden brown on the bottom, 2 to 3 minutes; flip gently and allow to cook through, about 2 more minutes. Transfer to serving dish and cover to keep warm. Repeat with remaining batter.
Number of servings (yield): about 12 fritters