Corn Fritters

By Coppermouse

Ingredients

• 3 large ears of corn
• 2 egg yolks
• 4 teaspoons all-purpose flour
• 4 teaspoons cornmeal
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 egg whites
• 3-4 tablespoons cooking oil

Preparation

Step 1

Remove the husks from fresh ears of corn; pull off the silk. Rinse and pat dry. With a sharp knife, cut the kernels from the cobs to measure 9 ounces corn.

In a small mixing bowl, beat the egg yolks with an electric mixer on high speed for about 5 minutes, or till thick and lemon colored. Stir in the corn, flour, cornmeal, sugar, salt and pepper.

Wash the beaters thoroughly. In a medium mixing bowl, beat the egg whites on high speed till stiff peaks form (tips stand straight). Gently fold the egg whites into the corn mixture.

Heat 2 tablespoons oil in a large frying pan; add the batter by rounded tablespoons. Fry the fritters, a few at a time, over medium heat for 5-6 minutes, or till they are golden brown and crisp, turning once and adding remaining oil as necessary. As fritters are cooked, transfer them to a heated platter; keep warm in a preheated 300 degrees F oven till all are fried. Serve warm.