3 or 4 lg. ears sweet corn
2/3 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs, separated
2 tbsp. milk
1/4 c. (1/2 stick) butter, melted and cooled slightly
1/4 c. sliced green onions
Vegetable oil for frying

Cut off corn, about 2 cups. Sift flour, baking powder, salt, nutmeg onto waxed paper. Beat egg whites until soft peaks form. Beat egg yolks with milk in bowl. Stir in melted butter, corn and green onions. Fold in flour mixture. Fold in beaten egg whites until no streaks of white show.

Pour oil into large skillet to 1/2 inch. Heat until small amount of batter cooks quickly at the edges. Drop slightly rounded tablespoons of batter into hot oil. Cook, turning once, 3-4 minutes or until golden brown on both sides. Remove with slotted spoon onto paper towels to drain. Serve hot.