Corn Fritters

Corn Fritters

My husband got this recipe while going to Weight Watchers meetings. The fritters are only 2 points each and would be good for a side dish in summer, as I used them, or for breakfast or with a Mexican-style meal. Add a chopped jalapeno for more of a kick!


2- large eggs, separated

4- medium sized ears of corn on the cob, cut off the cob. (Or 2 cups of canned or frozen corn, drained and/or thawed)

1/3 cups of scallions, diced

1- medium sweet red pepper, diced the size of the corn kernels

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp. all-purpose flour

Cooking spray


Separate the eggs. Egg whites: small bowl. Yolks: Medium sized bowl

Beat egg whites with a fork until stiff, but not glossy, set aside

In the medium sized bowl add to your slightly beaten egg yolks, the corn, pepper, scallions, salt and pepper, and flour. Stir until well combined. Fold in the egg whites, gently

Coat skillet with cooking spray, heat over medium heat

Drop fritter mixture from large heaping Tablespoons into skillet. (Do not press down, they are supposed to be fluffy.)

Cook for 2-3 minutes on each side until golden brown. Remove to serving plate and enjoy!

Made 13 fritters.


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