Nero wolfe's corn fritters

12 servings

Ingredients

Quantity Ingredient
8 Ears fresh corn
1¼ teaspoon Salt
¼ cup Milk
2 tablespoons All-purpose flour
2 Egg whites
½ cup Vegetable oil (or more)

Directions

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 (½ 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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