Fresh Corn Fritters
Fresh sweet corn captured in a cloud light pancake
Servings: 6
Ingredients
- 3 eggs, yolks and whites separated
- 1/4 cup flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 2/3 cup cooked, drained fresh corn cut from the cob
- Vegetable oil for frying
Instructions
- Whip the egg whites until they form stiff peaks and set aside.
- Combine the flour, salt and pepper.
- Preheat a large skillet or griddle on medium high heat.
- Beat the egg yolks until light, then stir in the corn. Blend the flour mixture into the corn and egg yolks. Lighten the mixture by stirring 1/3 of the beaten egg whites into the corn, then gently fold the remaining egg whites into the batter.
- Lightly oil the skillet/griddle with vegetable oil. Drop the batter by spoonful onto the griddle. Bake several minutes, til browned on the bottom, then turn and brown the other side. Adjust the heat down as needed if the fritters are browning too quickly.
- Makes one dozen corn fritters