4 ears corn on cob
2 eggs
1/2 c. flour
1/2 c. evaporated milk
1 tsp. salt
1 tsp. pepper
Vegetable or shortening

Remove husk and silks from corn. Cut corn from cob and measure to make 2 cups. Beat eggs in a bowl. Stir in corn, flour, milk, salt and pepper. Stir until combined and flour is dissolved.

Heat 1/2 inch oil in iron skillet over medium high heat (to about 365 degrees). Place spoonfuls (about 2 tablespoons) of mixture carefully into the hot oil. Cook about 2 minutes on each side. Drain on a rack of paper towels.