Pennsylvania Dutch Corn Fritters

1 Egg, separated

1 t Granulated sugar

3/4 c Frozen whole-kernel corn,

-thawed 1/4 c Canned cream-style corn

3 tb All-purpose flour

1 tb Chopped chives

1/8 ts Each salt and pepper

2 tb Vegetable oil

In medium mixing bowl beat together egg yolk and sugar. Using wooden spoon, stir in kernel and cream-style corn, flour chives, salt and pepper; mix well. In small mixing bowl, using electric mixer, beat egg white until stiff but not dry; gently fold into corn mixture. In 10-inch skillet heat oil over medium-high heat; drop batter by 1/4 cup measures into skillet, forming 6 equal fritters. Cook until fritters are golden on bottom, about 1 minute; using pancake turner, turn fritters over. Cook until golden on other side, about 1 minute longer. Makes 6 servings of 1 fritter each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.