INGREDIENTS
1 large egg, separated
2 ears of corn, cut from cob and drained (about 1 cup)
1/4 cup flour
1/2 tsp sea salt
1/4 tsp baking powder
Dash black pepper
2 Tbsp extra virgin olive oil
Optional toppings: Powdered sugar, or dill or chili powder in sour cream
DIRECTIONS
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, heat oil. Drop corn mixture into skillet by heaping tablespoons, forming patties. Cook until lightly browned, about 2 minutes, then flip and cook about 2 minutes more. 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.
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