Great-Grandma's Corn Fritters

[Olga Drozd]

Great-Grandma's Corn Fritters

These are feather light corn fritters. They are more of a crepe or pancake than traditional fritter.  Beaten egg whites make these fritters more like little fluffy corn pancakes than heavy fried fritters.

8 ears corn, husks and silk removed
3 large eggs, separated
2 Tablespoons all purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
Pinch cream of tartar
1 teaspoon sugar

6 Tablespoons vegetable oil - for frying
2 Tablespoons minced fresh chives - garnish

Adjust an oven rack to the middle position and heat the oven to 200 degrees F.

Set a wire rack over a rimmed baking sheet and set aside.

Grate each ear of corn over the large holes of a box grater into a bowl.  Using the back of a butter knife, scrape any remaining milk from the cobs into the bowl.

Whisk the egg yolks, flour, salt, and pepper into the corn mixture.  In a medium bowl, whip the egg whites and cream of tartar with an electric mixer on medium low speed until foamy.  Increase the speed to medium high, gradually add the sugar, and whip until the whites form stiff peaks, 1 to 3 minutes. Gently fold the whipped egg whites into the batter until combined.

Heat 1 Tablespoon of the oil in a large non stick skillet over medium high heat until shimmering.  Drop 6 heaping tablespoons of batter into the oil, then flatten each into a 3 1/2 inch diameter circle with the back of the spoon.  Cook until puffed and golden brown on both sides, about 2 minutes, flipping halfway through.  Transfer the fritters to a paper towel lined plate, then transfer to the prepared wire rack and keep warm in the oven. Repeat with the remaining oil and the remaining batter in five batches.  Sprinkle with the chives and serve.  Serves 6 to 8.