Because these sauteed corn fritters are rounded in shape, they are often called "corn oysters" in their native New England, where they are a popular vegetable accompaniment. The fresher the corn, the better the flavor of these little nuggets.
3 large ears of corn
2 egg yolks
4 teaspoons all-purpose flour
4 teaspoons cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg whites
3-4 tablespoons cooking oil
Remove the husks from fresh ears of corn; pull off the silk. Rinse and pat dry. With a sharp knife, cut the kernels from the cobs to measure 9 ounces corn.
In a small mixing bowl, beat the egg yolks with an electric mixer on high speed for about 5 minutes, or till thick and lemon colored. Stir in the corn, flour, cornmeal, sugar, salt and pepper.
Wash the beaters thoroughly. In a medium mixing bowl, beat the egg whites on high speed till stiff peaks form (tips stand straight). Gently fold the egg whites into the corn mixture.
Heat 2 tablespoons oil in a large frying pan; add the batter by rounded tablespoons. Fry the fritters, a few at a time, over medium heat for 5-6 minutes, or till they are golden brown and crisp, turning once and adding remaining oil as necessary. As fritters are cooked, transfer them to a heated platter; keep warm in a preheated 300 degrees F oven till all are fried. Serve warm.