McCain Food Service
Corn And Asparagus Fritters
Corn And Asparagus Fritters
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Loading...Ingredients
Product used:
3 cups McCain Frozen Corn Kernels
- 3 stems of asparagus, chopped
- 1 large egg, separated, plus 1 large egg white
- 1 tablespoon plain flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 pinch of freshly ground black pepper
- 4 tablespoons vegetable oil
Method
| 1. | Put McCain Frozen Corn Kernels and asparagus into a medium bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine. |
| 2. | In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or non-stick skillet over medium-high heat. |
| 3. | Drop spoonful’s of batter into the oil, spaced a few inches apart. Cook until golden on the bottom (approx. 1 to 2 minutes). Using a spatula, turn fritters over and cook until golden on the other side. Repeat the process with the rest of the batter, using the remaining oil for pan. |
| 4. | Serve immediately. |