2 c Uncooked fresh corn kernels 1 sm Red bell pepper, seeded and
1 Egg yolk -chopped
1/4 c Corn meal 1 sm Green bell pepper, seeded
1/4 c Flour -and chopped
1/2 ts Salt 4 Egg whites
1/4 ts Freshly ground pepper 2 tb Oil
2 tb Chopped fresh basil
Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites
until soft peaks form. Fold half of egg whites into cornmeal mixture,
then fold in the rest. Do not overmix. Coat medium-hot skillet with
oil. Drop batter into skillet by the tablespoon. Do not let edges
touch. Cook until golden brown; turn carefully and cook on other
side. Repeat until all batter is used.
Serve with salsa as appetizer or side dish.
Yields
1 servings