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| INGREDIENTS |
| 1 cup |
fresh or frozen (thawed) corn kernels (about 2 ears) |
| ¼ cup |
chopped green onions |
| 2 tbsp. |
vegetable oil, divided |
| 2 |
large eggs, separated |
| ¼ cup |
flour |
| ¼ cup |
yellow cornmeal |
| ½ tsp. |
salt (optional) |
| ¼ tsp. |
freshly ground black pepper |
| |
nonfat cooking spray |
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| RECIPE |
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In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.
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In another bowl, combine flour, cornmeal, salt, and pepper.
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Add to corn mixture and mix thoroughly but gently.
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In a large clean bowl, whisk or beat egg whites until soft peaks form.
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Fold into corn mixture.
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Spray large frying pan with cooking spray and heat over medium-high heat.
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Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten).
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Cook until edges begin to set and undersides are browned, about 2 minutes.
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Flip and cook until cakes are browned and cooked through.
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Repeat until finished, adding oil if necessary.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cakes
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
90 |
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| Total Fat |
4 g |
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| Sodium |
160 mg |
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| Total Carbohydrates |
9 g |
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| Fiber |
1 g |
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| Protein |
3 g |
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