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Ingredients
2 ½ cups flour
1 tablespoon baking powder, plus 2 teaspoons
1 ½ teaspoons salt
1 teaspoon freshly ground white pepper
8 eggs, separated
4 cups milk
2 cups corn kernels (frozen or canned)
1 large red pepper, diced
4 scallions, diced
1 quart vegetable oil for deep frying
Pepper jelly (optional)
Nutritional analysis per serving
8 grams carbs; 28 milligrams cholesterol; 110 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 116 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flour, baking powder, salt and pepper in a large mixing bowl. Add the egg yolks and combine well. Add the milk and stir to form a smooth batter.
- Step 2
Stir in the corn, diced pepper and scallions. Beat the egg whites to a soft peak and fold into the batter.
- Step 3
In a deep frying pan or pot, heat the oil to 350 degrees.
- Step 4
Using a teaspoon, take spoonfuls of the batter and drop into the hot oil. Fry until golden brown, about three minutes. Remove from the oil and drain on paper towels. Serve immediately, with pepper jelly if desired.
Private Notes
Comments
Wow, it only took ten minutes!
Made this as a smaller batch and they turned out great. I didn’t have sweet peppers, but added cilantro for variety. Next time I’ll add jalapeños as well for added bite. The leftovers are also excellent frozen and thawed.