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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.
I love these because they are so much lighter than the heavy ones that my mother used to make. I make them 2 or 3 times during the summer with burgers or hot dogs or tri tip. Easy and fast. You can drizzle with maple syrup or not.
Maple Syrup is in the title, but not in the ingredients, the recipe steps, or serving instructions.
Maple Syrup is in the title, but not in the ingredients, the recipe steps, or serving instructions.
Maple Syrup is in the title, but not in the ingredients, the recipe steps, or serving instructions.
Maple Syrup is in the title, but not in the ingredients, the recipe steps, or serving instructions.
Great way to use leftover corn on the cob. Quick and easy- I like to make these in the summer as part of Saturday or Sunday morning breakfast.