CORN AND PEPPER CAKES

1/2 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