Corn Fritters

2 egg whites

6 T. flour

1/2 tsp. double-acting baking powder

1/8 tsp. salt

1 tsp. sugar

1 c. fresh corn, cooked and scraped, or canned cream-style corn, drained

2 egg yolks oil for deep frying

Beat egg whites with mixer until stiff but not dry. Set aside. In another bowl, mix flour, baking powder, salt, and sugar. Pour in corn and egg yolks, mixing well. Fold in egg whites with spatula. Refrigerate one hour for best results. Drop the batter by the tablespoon into oil heated to 350 degrees in a deep fryer. Turn fritters over and remove them when they are golden brown and cooked inside. Serve with syrup or powder sugar.

From the December 1988 issue.

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