Nutritive Information
- Calories: 176.55cal
- Protein: 6.46g
- Fat: 7.52g
- Fiber: 4.88g
- Cholesterol: 42.60mg
- Vitamin C: 23.58mg
- Thiamine: 0.22mg
- Riboflavin: 0.26mg
- Potassium: 262.52mg
Ingredients
- 2/4 cups Corn
- 5 large Egg yolk
- 3 cup Cornmeal, yellow
- 3 cup All purpose flour
- 0.6 teaspoon Salt
- 3 teaspoon Pepper
- 2.4 Tablespoons Basil, fresh
- 0.6 medium Pepper red
- 0.6 medium Pepper green, 1 medium
- 4 large Egg white
- 2.4 Tablespoons Vegetable oil
Instructions
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Combine corn, egg yolk, cornmeal, flour, salt and pepper.
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Chop peppers and fresh basil and add to cornmeal mixture.
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Beat egg whites until soft peaks form. Fold half of egg whites into cornmeal mixture, then fold in the rest. Do not over mix.
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Coat medium-hot skillet with oil. Drop batter into skillet by the tablespoonful. Do not let edges touch. Cook until golden brown; turn carefully and cook on other side.
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Repeat until all batter is used.
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Serve with salsa, if desired.
