Using a chef's knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.

In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture.

Heat 2 Tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.

Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom - 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side. Repeat the process with the rest of the batter, using the remaining oil for pan. Serve immediately.


There's nothing in the world like corn fritters made from scratch! Try these instead of pancakes with warm maple syrup.

Mr Breakfast would like to thank gerroarte for this recipe.

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