|Eggs||2 , separated|
|Kernel corn||1 1⁄2 Cup (24 tbs), drained|
|Minced onion||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
Beat egg yolks until thick, then stir in corn, seasonings, sugar, onion and flour.
Fold in the stiffly beaten egg whites.
Heat about 14-inch of salad oil in a skillet.
Drop in the corn mixture by spoonfuls, nicely spacing them to avoid crowding.
Fry until underside is nicely browned, then turn to cook the second side.
Drain by setting on absorbent paper and serve with syrup or honey, accompanied by crisp bacon, fried ham or chicken.