• 3 large egg(s), separated
  • 4 medium corn, kernels removed with a knife*
  • 1 medium sweet red pepper(s), diced the size of corn kernels
  • 1/3 cup(s) uncooked scallion(s), diced
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste
  • 2 Tbsp all-purpose flour
  • 2 spray(s) cooking spray, butter-flavored


In a small bowl, beat egg whites until stiff but not glossy; set aside.

In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites.

Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately. Yields about 4 fritters per serving.

Notes*You can use frozen corn in this recipe if you prefer. Just make sure it’s thawed.
Serves: 6
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