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Amish Corn Fritters - 2c

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4 lg. ears corn
2 large eggs; separated
2 tbsp. all-purpose flour
1 tbsp. sugar
  salt and freshly ground pepper; to taste
  unsalted butter; as needed

Cut the kernels from two ears by standing each ear upright on a plate,
carefully slice beneath the rows in a steady downward motion. With the back
of the knife, scrape the cobs to extract the juice. Grate the kernels from
the remaining 2 ears, cutting off the kernels at just half their depth and
scraping off pulp on the cob. Put all the corn kernels, pulp and juice
into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks
in a large bowl until light. Beat in the flour, sugar, salt and pepper to
taste. Stir in the corn. Beat the egg whites in a large bowl until stiff.
Fold them into the corn mixture. Heat a heavy skillet or griddle over
medium heat and grease it lightly with butter. Drop the batter by small
spoonfuls onto the skillet and cook until golden. About 30 seconds each
side. Transfer the cooked fritters to a lightly buttered serving platter
and keep them warm in a low oven while cooking the remaining fritters.

** Exported from Now You're Cooking! v5.37 **