4 ears of corn or 1 (10 oz.) can of corn
2 tbsp. flour
2 eggs
Oil to fry

Cut corn off ears (if used). Mix corn with the egg yolks and flour; add salt, pepper and mix well. Beat the egg whites and fold in with a fork to the corn mixture.

In a frying pan, heat oil. When hot, place batter in oil with coffee spoon; fry flattening right away. Let them fry on both sides. Adjust the flame to prevent burning. Place on paper towels to absorb oil (at the same time keep them by a warm oven until all are fried). Cook 5 or 6 at a time.

Serve with roast meat.

The beignets becomes a delicious dessert when served with sugar or marmalade or honey. In this case you only put a dash of salt. No pepper.