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When you can't cook corn as
soon as you pick it (which is the best way to enjoy its sweet flavor),
refrigerate it, unshucked, in a paper bag. Don't leave it sitting out on
the counter. |
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Corn Fritters
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.
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