3 eggs separated
1 2/3 C. corn kernels
1/2 t. salt
1/8 t. pepper
1/4 C. flour
6 T. oil for frying
Beat egg yolks until light. Add corn, seasonings and flour. Blend well.
Whip egg whites until stiff. Fold into corn batter. Drop by spoonfuls into hot oil in a skillet. Cook on both sides until brown.
Serve with butter, syrup or jam.