Serves: 6
Total Calories: 227
1. Cut enough kernels from corn to measure 2 cups (scrape ears with knife to extract all pulp and milk). Beat flour, milk, sugar, salt, pepper and egg yolks in medium bowl. Stir in corn and bell pepper. Beat egg whites until stiff and glossy. Fold corn mixture into egg whites.
2. Heat oil in 10-inch skillet. Drop corn mixture by tablespoonfuls into hot oil. Fry about 30 seconds on each side or until golden brown. Serve with sour cream if desired.
1 SERVING: Calories 220 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 70mg Sodium 230mg Carbohydrates 22g (Dietary Fiber 2g) Protein 5g.
This Corn and Pepper Cakes recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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