Recipe - Nero Wolfes Corn Fritters

8 Ears fresh corn
1 One fourth teaspoon Salt
One fourth cup Milk
2 tablespoon Allpurpose flour
2 Egg whites
One half cup Vegetable oil (or more)

Remove the husks from the corn and score each row of ears, letting the corn
milk drain into a bowl. Then cut the kernels off into the bowl. Add the
salt, milk, and sifted flour, and blend well. Let the mixture stand in the
refrigerator for 15 minutes. Beat the egg whites until stiff and fold
gently into the batter. Drop by spoonfuls into hot oil (One half inch deep in
the skillet) and cook until golden brown, turning once. Serve immediately
with blackberry jam, honey or anchovy butter.

Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
Madison Avenue, New York, NY 10022 ISBN 670505994 Lib. of Congress
#7275754 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini