Ingredients
4 lg. ears corn
2 eggs, separated
2 tbsp. all-purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter
Method of Preparing
Cut the kernels from two ears by standing each ear upright on a plate,
carefully slice beneath the rows in a steady downward motion. With the
back of the knife, scrape the cobs to extract the juice. Grate the kernels from
the remaining 2 ears, cutting off the kernels at just half their depth and
scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a
bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a
large bowl until light. Beat in
the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg
whites in a large bowl until stiff. Fold them into the corn mixture. Heat a
heavy skillet or griddle over medium heat and grease it lightly with butter.
Drop the batter by small spoonfuls onto the skillet and cook until golden.
About 30 seconds each side. Transfer the cooked fritters to a lightly buttered
serving platter and keep them warm in a low oven while cooking the
remaining fritters
Thanks
'Suzz'