For the Creamed Spinach:
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion & crushed garlic and sauté until soft, 5-7 minutes.
Cut the baby spinach into strips and stir through the onions, 1 cup at a time until wilted.
Drain any excess water from the wilted spinach mixture and discard.
Mix ¼ cup of cream with the Knorr Thick White Onion Soup to form a paste. Add the rest of the cream, mix well and add to the spinach.
Stir well & simmer until slightly reduced and thickened. Season to taste.
Allow to cool.
For the Spinach & Corn Fritters:
In a large bowl, combine the cooled creamed spinach, grated cheese, corn kernels, flour, egg yolks, salt & pepper together.
In another bowl, beat the egg whites until stiff.
Carefully fold the egg whites into the spinach batter, don`t over mix.
In a large pan, heat the oil to medium.
Cook spoonful’s of the mixture in the pan, 3-5 minutes a side until golden and cooked through. Drain on paper towel.
Plate up while warm, garnish with sour cream and chopped chives. Serve with a sweet chili dip and ENJOY!!