|Eggs||2 , separated|
|Corn cut off the cob||2 Cup (32 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
Separate egg yolks from whites; beat whites stiff.
Put corn in a mixing bowl.
Add beaten yolks, salt, pepper, and flour.
Mix well with a wooden spoon or rubber spatula.
Gently fold in beaten egg whites.
Drop fritters by spoon fuls into hot fat.
When browned on both sides, drain on paper towels, then put onto a heated platter.