*adapted from Joy of Cooking, these are one of my favorite things to make with fresh sweet corn. They are so light and fluffy and sweet, a real treat!
Cut and scrape the kernels from:
5 ears sweet corn (about 2 1/2 cups)
Place the corn and pulp in a large bowl and stir in:
2 large egg yolks, lightly beaten (Reserve egg whites in a separate bowl)
2 tbsp. all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
1/8 tsp. ground black pepper
Beat until the peaks are still but not dry:
2 large egg whites
Fold the egg whites into the corn mixture. Heat in a large pan or griddle over high heat until hot:
2 tbsp. butter or vegetable oil
Drop in the batter, a heaping tablespoon at a time. Reduce the heat to medium and cook until lightly browned on the bottom, about 2 to 3 minutes. Turn once and cook the second side until lightly browned. Take care not to overcook them. Serve immediately.
4 servings
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