4 separated eggs
3/4 cup textured soy protein
1 can corn kernels drained
2 tablespoons chopped fresh parsley
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/8 teaspoon black pepper
Vegetable oil for frying
4 separated eggs
3/4 cup textured soy protein
1 can corn kernels drained
2 tablespoons chopped fresh parsley
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/8 teaspoon black pepper
Vegetable oil for frying
In a bowl, combine the textured soy protein and cover with 3/4 cup warm water for 15 minutes to hydrate
Then, whisk until smooth
Beat egg whites until fluffy and fold in yolks one at a time, beating well after each addition, until creamy
Add the hydrated protein, corn kernels, parsley, flour, salt, baking powder, and black pepper
Mix well and fold in egg whites, mixing delicately
Heat 2 tablespoons of vegetable oil in a frying pan
Using a spoon, drop small amounts of the mixture into the hot oil
Fry until golden brown on both sides, flipping halfway through
Repeat with the remaining batter
If necessary, add more oil
Serve hot
Yield: 24 fritters.
