Fry these up and stuff them in a big roll with shaved cabbage and mayo for your vegetarian friends. They deserve big po’boys of fried things too! Or serve them as a side or even a party-food popper.

　　

Ingredients

serves 6

　　2 large eggs, separated

　　1/2 teaspoon dark brown sugar

　　1 1/4 teaspoons salt

　　6 ears fresh corn, kernels cut from the cobs (3 cups; see Note, page 121)

　　2 tablespoons buttermilk

　　1/2 cup unbleached all-purpose flour

　　1/2 cup cornmeal

　　2 teaspoons baking powder

　　Vegetable oil, for frying

　　

Step 1

In a bowl, whisk together the egg yolks, brown sugar, and 1/2 teaspoon of the salt until the mixture is pale and slightly thickened. Put the corn in a large bowl. Add the buttermilk and the egg-yolk mixture and stir to combine.

　　

Step 2

Whisk together the flour, cornmeal, baking powder, and the remaining 3/4 teaspoon salt. Stir into the corn until just combined.

　　

Step 3

Heat 2 inches of oil in a large pot or electric skillet to 325°F.

　　

Step 4

Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.

　　

Step 5

Working in batches, drop the corn mixture into the hot oil 1 tablespoon at a time. Fry on one side for 2 to 3 minutes, until golden. Turn the fritters and fry the second side for 2 minutes or until golden. Remove and drain on a wire rack set over a paper-towel-lined baking sheet to catch drips.

　　A Southerly Course