Cooking with Kids: In the Kitchen with Theresa and GC

Ingredients

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

Instructions

• 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. Just make sure it’s thawed.