Nero wolfe's corn fritters

Yield: 12 Servings

Ingredients:

8 Ears fresh corn
1 1/4 ts Salt
1/4 c Milk
2 tb All-purpose flour
2 Egg whites
1/2 c Vegetable oil (or more)

Instructions:

Remove the husks from the corn and score each row of ears letting the corn milk drain into a bowl. Then cut the kernels off into the bowl. Add the salt milk and sifted flour and blend well. Let the mixture stand in the refrigerator for 15 minutes. Beat the egg whites until stiff and fold gently into the batter. Drop by spoonfuls into hot oil (1/2 inch deep in the skillet) and cook until golden brown turning once. Serve immediately with blackberry jam honey or anchovy butter. Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press Inc. 625 Madison Avenue New York NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973