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Corn Fritters I
5 ears sweet corn (about 2 1/2 cups), cut and scraped from the cob
2 egg yolks, lightly beaten
2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 egg whites, beaten until stiff but not dry
Combine corn with egg yolks, flour, sugar, salt and pepper. Fold in egg whites. In a nonstick skillet, heat 2 tablespoons of butter or vegetable oil until very hot. Drop in batter, a heaping tablespoon at a time. Reduce heat and cook until browned on the bottom, 3 to 5 minutes. Turn once (do not pat down) and cook second side until brown. Serve immediately. Serves 4.
"The New Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Thursday, June 29, 2000
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