Fluffy Corn Cakes
Generally speaking, canned corn is a drag. But good fresh corn is available for such a short time each year. What’s a corn lover to do? Here’s one good answer.
Yield: Serves 6.
- 4 eggs, separated
- 2 cups cream-style canned corn
- 3/4 teaspoon salt
- 2 tablespoons butter or margarine, melted
- 1 cup cracker crumbs
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil
InstructionsBeat the egg whites until stiff. Beat the yolks slightly and add the corn, salt and butter or margarine. Mix the cracker crumbs and baking powder and combine with the corn mixture. Fold in the egg whites.
Fry by spoonfuls in hot oil until golden brown on each side.