The Totally Corn Cookbook 2 cups corn kernels
2 tablespoons sugar
1 teaspoon salt
3 eggs, separated
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Oil for deep frying
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by becker&meyer!, Ltd and available at www.beckermayer.com.
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest.
Fresh Corn Fritters
In food processor, combine corn, sugar and salt. Pulse just until mixed and corn is crushed. Add egg yolks, flour and baking powder and process just to blend. Transfer to bowl.
In mixer bowl, beat egg whites until stiff. Fold 1/3 whites into corn mixture, then fold in remaining whites.
In deep skillet or fryer, heat oil to 375 degrees F. Drop batter by tablespoons and fry, turning once, until golden. Drain on paper towels. Sprinkle with sugar and serve immediately. Serves 6.