Corn Fritters

In a large bowl, beat the egg yolks until light yellow.

Add the corn, flour, salt and pepper.

In another large, grease-free bowl, use an hand-held electric mixer set at medium-high speed and beat the egg whites until they just start to form stiff peaks when the beaters are lifted.

Using a rubber spatula, fold 1/3 of the beaten egg whites into the corn mixture to lighten it.

Fold in the remaining egg whites.

Heat the oil to 375° in a deep-fat fryer or a heavy saucepan.

Drop the batter from a measuring tablespoon into the oil.

Only cook 5 to 6 at a time, turning occasionally so that they brown evenly.

Using a slotted spoon, remove the fritters to several layers of paper towels to drain.

Keep warm in a 250° oven until ready to serve.

Makes 4 servings.