2 eggs
3 to 4 ears of fresh corn or 1 (12 oz.) whole-kernel corn, drained
1/8 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. sifted all-purpose flour (sift before measuring)
1/4 tsp. baking powder
1/4 c. vegetable oil

Separate eggs (egg whites in small bowl and egg yolks in large bowl.) Mix egg whites at high speed until stiff. Set aside while you prepare rest of batter. Cut off corn - add corn, Worcestershire sauce, salt and pepper using wooden spoon, stir corn mixture until ingredients are combined, stir in sifted flour and baking powder. Drop corn mixture by tablespoonsful into the hot oil and brown for 3 minutes. Remove from skillet and place on paper towels to drain. Add oil each time. Serve with maple syrup and sausage.