2 c Uncooked fresh corn kernels
1 Egg yolk
1/4 c Corn meal
1/4 c Flour
1/2 ts Salt
1/4 ts Freshly ground pepper
2 tb Chopped fresh basil
1 sm Red bell peppercorn, seeded and
-chopped
1 sm Green bell peppercorn, seeded
-and chopped
4 Egg whites
2 tb Oil
Combine maize, yolk, cornmeal, flour, saltiness, peppercorn. Beat egg whites
until soft peaks shape. Fold half of egg whites into cornmeal assortment,
then fold in the balance. Do not overmix. Coat medium-hot skillet with
oil. Drop batter into skillet by the tablespoonful. Do not let edges
hint. Cook until golden browned; turn carefully and cook on other
slope. Repeat until all batter is used.
Serve with salsa as appetizer or side bag.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/nutrient/mealmaster/recipes/tn-94q3.zip
Yields
1 Servings
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