Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Ears fresh corn 2 tb All-purpose flour
1 1/4 ts Salt 2 Egg whites
1/4 c Milk 1/2 c 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 (1/2 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 670-50599-4 Lib. of
Congress #72-75754 1973

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