CALIENTE CHEESE FRITTERS3 eggs, separated
2 cups corn (fresh or frozen, thawed)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon baking powder
3/4 cup flour
1 cup finely shredded Cheddar cheese
1/2 cup chopped green chiles, canned
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
Salsa (optional, for seving)
Sour cream (optional, for serving)
Beat egg whites until stiff; set aside.
Beat the egg yolks in a separate bowl. Add the corn, salt, pepper, baking powder, flour, cheese, chiles, red pepper and onion. Mix well with a wooden spoon or spatula. Gently fold in beaten egg whites.
Heat about 1-inch of oil in skillet. When the oil gets hot, drop fritters by spoonfuls. Brown on both sides. Drain on paper towels.
Serve with salsa and a dollop of sour cream on the side.
Judy Hille Walker
Makes 10 servings
Source:
Savory Southwest by by Northland Editors