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

Combine corn, salt, pepper, flour and egg yolks. Beat egg white until stiff. Fold whites into corn mixture. Drop mixture by tablespoons into hot oil. Cook until lightly browned. Make 8 servings.