Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites until soft peaks form. Fold half of egg whites into cornmeal mixture, then fold in the rest. Do not overmix. Coat medium-hot skillet with oil. Drop batter into skillet by the tablespoon. Do not let edges touch. Cook until golden brown; turn carefully and cook on other side. Repeat until all batter is used. Serve with salsa as appetizer or side dish. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (913g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 241 (26%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 7g|
|Cholesterol 209.8mg||65 %|
|Sodium 1327mg||46 %|
|Potassium 1593.6mg||42 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 65.2g|
|Protein 98.2g||140 %|
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Calories per serving: 919
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