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- 3 egg yolks
- 1 ¾ cups whole-kernel corn
- ¾ teaspoon salt
- 1/8 teaspoon pepper
- ¼ cup sifted flour
- 3 egg whites, stiffly beaten
- ½ cup salad oil
- 1 cup maple syrup
Beat the egg yolks very well; stir in the corn, salt, pepper and flour. Fold in the egg whites. Heat the oil in a skillet and drop the batter, by the tablespoon, into it. Fry until browned on both sides.
Heat the maple syrup and serve with the fritters.