CORN AND PEPPER CAKES1/2 cup all-purpose flour 1/4 cup milk 1 tablespoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 2 egg yolks 1 (10-ounce) bag frozen whole-kernel corn, cooked (or kernels from 4 ears fresh corn) 1 small bell pepper, finely chopped 2 egg whites 1/4 cup vegetable oil sour cream (optional, for serving) Beat flour, milk, sugar, salt, pepper and yolks in a medium bowl. Stir in corn and bell pepper. Beat egg whites until stiff and glossy. Fold corn mixture into egg whites. Heat oil in a 10-inch skillet. Drop corn mixture by tablespoonfuls into hot oil. Fry about 30 seconds on each side, until golden brown. Serve with sour cream if desired. Makes 6 servings Source: Betty Crocker's Best-Loved Recipes
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