8 ears fresh corn
1 1/4 teaspoon salt
1/4 cup milk
2 tablespoon all-purpose flour
2 egg whites
1/2 cup vegetable oil (or more)
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.
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