1 cup of green corn kernels
2 eggs, separated
1/2 teaspoon of salt
black pepper to taste
1 tablespoon of melted butter
1 pinch of baking powder
2 tablespoons of chopped red bell pepper
1/2 cup of fresh breadcrumbs
1 cup of green corn kernels
2 eggs, separated
1/2 teaspoon of salt
black pepper to taste
1 tablespoon of melted butter
1 pinch of baking powder
2 tablespoons of chopped red bell pepper
1/2 cup of fresh breadcrumbs
Combine the green corn with the beaten egg whites, salt, black pepper, melted butter, baking powder, red bell pepper, and breadcrumbs
Mix well
Add the beaten egg yolks and mix carefully until just combined
The mixture should still be slightly lumpy
The batter should be thick enough to hold its shape when spooned (if too runny, add a little more breadcrumb)
Fill 4 individual mini muffin tin cups about 2/3 full, cover with aluminum foil greased with butter
Bake in a preheated oven at 400°F for 20-25 minutes or until the fritters are cooked through and a toothpick inserted comes out clean
Serve warm, garnished with a sprig of red bell pepper
Serves 4.