1 (17 oz.) can whole kernel corn
1 tsp. salt
1 tsp. sugar
Generous dash pepper
1/2 c. all-purpose flour
2 eggs, separated
Salad oil

Combine corn, salt, sugar, pepper, flour and egg yolks. Beat egg whites until stiff, fold into corn mixture. Drop mixture by tablespoons into hot oil, cook until lightly browned. Serves 8.