Preparation:
Beat egg whites until stiff. Pour corn into a separate mixing bowl (if frozen you must thaw). Add to corn the beaten yolks, 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 o both sides. Drain on paper towels. Serve with salsa and a dollop of sour cream on the side. |
