6 ears tender corn
3 eggs, separated
7/8 c. sifted all-purpose flour
1 tsp. salt
Oil for deep frying
1 tsp. sugar
Cayenne pepper to taste
2 tsp. baking powder

Cut the corn from the cobs, scraping the cobs well to extract the milk. Mash 1/4 cup of the corn pulp with a potato masher or food processor. This helps to distribute and extract some starch. Return mixture to rest of the corn. Mix the egg yolks with the corn. Sift together the flour, salt, sugar, cayenne, and baking powder. Add to the corn and mix well. Beat the egg whites until stiff but not dry and grainy. Fold this mixture into the corn preparation.

Heat fresh oil in a deep fat fryer to about 375 degrees. Drop the batter by tablespoons into the fat and cook the fritters until browned on one side (about 2 minutes). Turn Fritters in fat and when both sides are golden brown, remove with a slotted spoon and drain on paper towels. Serve at once with fried chicken or broiled ham.