|6 eaches||Ears tender fresh corn|
|3 eaches||Eggs; separated|
|⅞ cup||Sifted all-purpose flour|
|Cayenne pepper to taste|
|2 teaspoons||Baking powder|
|Oil for deep frying|
(1) Cut the corn from the cobs, and scrape the cobs well to extract the milk. You should have 1-½ to 2 cups of corn. Mash ¼ cup of the corn pulp with a potato masher or in a blender or processor.
(This helps to distribute the corn flavor and extract some starch.) Return it to the rest of the corn.
(2) Mix the egg yolks with the corn. Sift together the flour, salt, sugar, cayenne, and baking powder. Add to the corn and mix well.
(3) Beat the egg whites until stiff but not dry and grainy, and fold them into the corn mixture.
(4) Heat fresh oil in a deep-fat fryer to about 375 degrees F. Drop the batter by tablespoonfuls into the fat, and cook the fritters until browned on one side, about 2 minutes. Turn, and when both sides are golden brown, remove with a slotted spoon and drain on paper towels. Serve at once.
From _The Heritage of Southern Cooking_ by Camille Glenn, 1986 Workman Publishing ISBN 0-89480-117-1 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-30-95
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