Title: Pennsylvania dutch corn fritters
 Categories: Amish, Breads
      Yield: 6 Servings
 
      1    Egg, separated
      1 ts Granulated sugar
    3/4 c  Frozen whole-kernel corn,
           -thawed
    1/4 c  Canned cream-style corn
      3 tb All-purpose flour
      1 tb Chopped chives
    1/8 ts Each salt and pepper
      2 tb Vegetable oil
 
  In medium mixing bowl beat together egg yolk and sugar. Using wooden
  spoon, stir in kernel and cream-style corn, flour chives, salt and
  pepper; mix well.  In small mixing bowl, using electric mixer, beat
  egg white until stiff but not dry; gently fold into corn mixture. In
  10-inch skillet heat oil over medium-high heat; drop batter by 1/4
  cup measures into skillet, forming 6 equal fritters.  Cook until
  fritters are golden on bottom, about 1 minute; using pancake turner,
  turn fritters over. Cook until golden on other side, about 1 minute
  longer.
  
  Makes 6 servings of 1 fritter each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.