Fresh Sweet Corn Fritters
Ingreadient
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1 cup all-purpose flour
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1 teaspoon baking powder
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3 ears fresh corn, kernels cut from cob
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2 eggs, separated
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½ cup heavy whipping cream
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salt and freshly ground pepper to taste
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1 quart vegetable oil for frying, or as needed
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2 tablespoons cane syrup, or as desired (Optional)
Direction
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Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
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Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
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Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
