2-3 ears of corn
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, separated
1/3 c. milk
1 tbsp. corn oil
1 qt. corn oil for frying

Cut kernels from cobs. Measure 1 1/2 cups. Set aside. Stir in bowl the flour, baking powder, and salt. Set aside. Beat in bowl the egg YOLKS, milk and 1 tablespoon corn oil. Add to flour mixture. Stir until moist. Add corn. Beat in bowl egg WHITES until peaks form. Fold into corn mixture. Pour 1 quart oil into 3 quart saucepan. Heat over medium to 375 degrees. Add batter by tablespoonfuls a few at a time. Fry, turning once, 3-4 minutes or until golden brown. Drain. Serve hot with butter and honey, or syrup. Makes about 24.