Fresh corn abounds right now. There are always ears at the grocery store. We even have a lovely road side stand not to far from us.
I thought this recipe would go perfectly with the Barbecued Chicken.
The recipe is interesting in that it has no liquids. I wasn’t sure how that would work.
Thankfully the stiffly beaten egg whites are just enough moisture for the batter to hold together.
The batter is light and when fried becomes light and fluffy.
The corn is perfectly cooked, while still holding on to its crispness.
The fritters are easy to pop into your mouth and give you a burst of flavor!
CORN FRITTERS
1 Cup Sifted Flour
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/4 Teaspoon Paprika
2 Cups Cooked Corn
2 Eggs, Separated
Sift flour, baking powder, salt and paprika together. Add corn and beaten egg yolks. Fold in stiffly beaten egg whites. Fry in deep hot fat until browned.
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