3 eggs, separated
12 oz. can whole kernel corn, drained
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. salad oil

Beat egg yolks well; stir in corn, flour, salt and pepper. Fold in stiffly beaten egg whites. Drop batter by tablespoonfuls into oil heated to 375 degrees. Cook until golden, turning once. Drain on paper towels. Yield: 1 dozen.