Corn Fritters
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INGREDIENTS 6 ears fresh white corn
4 eggs, separated
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepperWith a sharp knife, cut kernels from the cob: first, cut halfway through the middle to release the "milk" then cut the remainder closer to the cob.
Beat egg yolks until light; add corn kernels. Mix flour with dry ingredients and beat into corn mixture. Beat egg whites until stiff but not dry. Fold into the batter.
Heat about 3 inches of lard or vegetable oil in a deep skillet and drop the batter by spoonfuls into the hot fat. Turn over to brown on both sides. Drain on paper towels.
Makes about 30
NOTE - I have used canned white or yellow corn (well drained) for these, and they turn out just as tasty.