1 c. fresh or canned corn
1 egg yolk, beaten
1/2 c. and 2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
Dash of paprika
1 egg whites, beaten stiff

Chop the corn. Drain. Add beaten egg yolk. Sift the flour with the salt, baking powder, and paprika. Stir into corn mixture. Fold in the stiffly beaten egg white. Dip batter by teaspoonfuls and slice it into the heated (375 degrees) shortening. Fry until golden brown, for 3 to 5 minutes. Drain. Serve immediately. Serves 4.