2 eggs, separated
1/8 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. baking powder
2 c. whole kernel corn, drained
1/2 tsp. salt
1/4 c. sifted all purpose flour
Salad oil

Beat egg whites until stiff but not dry set aside. Beat egg yolks slightly, add corn, Worcestershire, salt and pepper. Stir in flour and baking powder. Fold in egg whites. Heat 2 tablespoons oil in large skillet over medium heat. Drop corn mixture by tablespoon into hot oil and brown, about 3 minutes on each side. Makes about 12.