Ingredients |
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1 Cup Onion, Chopped |
2 Tbsp Butter or Margarine |
1 Can Whole Kernel Corn (16 1/2 oz.) Drained |
1 Jar Chopped Pimiento (4 oz.) Drained |
3/4 Tsp Salt |
1/4 Tsp Pepper Vegetable Oil |
1 Cup All Purpose Flour |
1/2 Cup Cheese, Shredded |
1 Tsp Baking Powder |
1/2 Cup Milk |
Directions |
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Cook onion in butter over med. heat until tender |
Stir in corn, pimiento, salt and pepper; cool |
Heat 1" oil in a heavy skillet |
In a bowl, combine the onion/corn ixture, flour, cheese and baking powder |
Stir in milk and egg yolks |
Whip egg whites till stiff but not dry and fold into the corn mixture |
Drop batter, by the rounded teaspoonful, into the hot oil and cook until golden brown turning once |
Drain on paper towels and serve hot |