Corn Cakes

Another tasty way to eat corn.

Corn Cakes
15 oz can corn, drained
2 eggs, separated
2 oz. diced pimientos, drained
1/3 c. uncooked scallions, diced
¼ tsp black pepper
3 TB reduced fat Bisquick
2 sprays 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, pimientos, scallions, black pepper and Bisquick; 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.
Yield: 10 cakes. Per cake= 51 Calories; 1g Fat (20.4% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 131mg Sodium

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