Corn Fritters

Remove husks from fresh ears of corn; pull off silk. Rinse and pat dry. With a sharp knife, cut kernels from cobs to measure 9 oz corn.

In a small mixing bowl, beat egg yolks with an electric mixer on high speed for about 5 minutes, or till thick and lemon coloured. Stir in corn, flour, cornflour, sugar, salt, and pepper.

Wash beaters thoroughly. In a medium mixing bowl beat egg whites on high speed till stiff peaks form (tips stand straight). Gently fold egg whites into the corn mixture.

Heat 2 tablespoons oil in a large frying pan; add batter by rounded tablespoons. Fry fritters, a few at a time, over medium heat for 5-6 minutes, or till they are golden brown and crisp, turning once and adding remaining oil as necessary. As fritters are cooked, transfer them to a heated platter; keep warm in a preheated 300 degrees F oven till all are fried. Serve warm.