Serves: 2
Total Calories: 217

vegetable oil
2 cups corn fresh, cut from cob
2 eggs separated
2 tablespoons onions minced
1/4 cup flour
2 tablespoons parsley minced
1/2 teaspoon salt
1/2 teaspoon baking powder
dash black pepper

Into a deep fat fryer or heavy 3-quart saucepan, pour oil to a depth of 2 to 3 inches. Heat to 375°.

In a medium bowl, combine corn, egg yolks and onion.

In a small bowl, mix flour, parsley, salt, baking powder and pepper. Stir into corn mixture.

In a small mixer bowl at high speed, beat egg whites until stiff, but not dry. Fold into corn mixture. Drop by teaspoonfuls, a few at a time, into the hot oil. Fry 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately. Sprinkle with additional salt if desired.




(Note: Recipe is the same in all three products except, in Fresh From The Garden, recipe calls for 3/4 teaspoon salt and "2 cups peanut oil" at a cooking temperature of 350°.)

Nutritional Facts:

Serves: 2
Total Calories: 217
Calories from Fat: 47

More Recipes from the Gold Star Collection Cookbook:
Broccoli Casserole
Brussels Sprouts And Onions Au Gratin
Country Green Beans
Creamed Peas Deluxe
Fresh Corn Fritters
Galveston Baked Rice
Herbed Peas And Mushrooms
Orange-Honey Glazed Carrots
Ruby Applesauce
Snowy Mashed Potatoes
White Sauce And Peas