1 1/4 c. unsifted all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 egg, separated
3/4 c. milk
1 1/2 tbsp. salad oil
1 (12 oz.) can whole kernel corn, drained
Salad oil or shortening for deep-frying
Maple or maple flavored syrup

1. Sift flour with baking powder and salt. In small bowl, with rotary beater, beat egg white until stiff peaks form when beat is slowly raised.

2. In medium bowl, with same beater, beat egg yolk, milk, and 1 1/2 tablespoons salad oil until smooth.

3. Gradually add flour mixture, beating until smooth. Fold in egg white gently. Add corn: stir until well combined.

4. In electric skillet or heavy saucepan, slowly heat salad oil to 375 degrees.

5. Into hot oil, drop corn mixture by large spoonfuls, a few at a time. Deep-fry, turning once, about 5 minutes, or until golden brown. Drain on paper towels. Serve hot with maple syrup.