Corn Fritters

Beat the egg yolks, then add in the corn, salt, pepper and flour. Stir until well blended.

Beat the egg whites until stiff. Fold into corn mixture.

Fry on a hot griddle or frypan. When the first side is browning, flip like pancakes.

When done, serve with maple syrup or powdered sugar.

Makes approximately twelve 3-inch fritters.

Note: To crush the corn, drain one can of corn (you can also use fresh or thawed frozen corn). Put the corn in a food processor and pulse two times.

(Recipe inspired by a recipe in Coastal Carolina Cooking by the Women’s Auxiliary to the Ocean View Memorial Hospital, Myrtle Beach, SC.)