1/4 c. all purpose flour
1 tsp. salt
1/2 tsp. baking powder
2 egg yolks
1 1/2 c. fresh corn, cut off cob
1/4 tsp. pepper
1 tbsp. salad oil
2 egg whites
Shortening

Combine flour, salt, and baking powder. Beat egg yolks in medium size bowl, stir in corn, pepper, and flour mixture. Blend in salad oil. Beat egg whites until peaks, then fold into mixture. Drop from tablespoon into skillet with 1 inch of hot shortening. Cook until golden brown, turning once. Yields 1 1/2 dozen.