FRESH CORN CAKES

In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.

In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.

In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot. NOTE: I added a half of a 4 oz. can of chopped green chilies to the batter. I also made them without the green onions and chilies, for breakfast with butter and maple syrup. Note: Nutritional analysis is per cake. Nutritional Information Calories:63 (60% from fat) Protein:1.5g Fat:4.2g (sat 0.6) Carbohydrate:0.0g Fiber:0.0g Sodium:0.0mg Cholesterol:0.0mg