|Fresh corn||2 Cup (32 tbs), grated|
|Eggs||2 , separated|
|Flour||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
Grate, corn from cobs into a bowl and measure correct amount.
Stir in well beaten egg yolks, salt, pepper, and flour.
Beat egg whites until stiff but not dry.
Fold them into corn mixture gently.
Heat shortening in a skillet.
Drop corn batter from a teaspoon into hot fat and brown quickly on both sides.