Corn Fritters: Comfort Food that is Quick to Make

My first  introduction to Corn Fritters was on the Atcheson, Topeka and Santa Fe train going cross country from Chicago to Los Angeles.  Every morning for three days an incredibly gentle member of the waitstaff in the dinning car would serve a hungry child an order of Corn Fritters. I have loved them ever since. They are quick to make and are the ultimate comfort food.


SERVINGS
Makes 4 to 6 servings
INGREDIENTS
2 cups fresh corn kernels or 2 cans of drained corn niblets
2 tablespoons  flour
2 eggs, separated
1/2 teaspoon  salt
1/4 teaspoons paprika
1/8 teaspoon freshly ground black pepper
1/4 cup extra cooking oil
 1 TBS butter
PREPARATION
1. In a large bowl, stir together the corn, flour, egg yolks, salt, paprika/  Using an electric mixer, beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Fold  egg whites into the corn mixture.
2. In a large skillet, heat the oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons in to the hot oil.  

Cook each fritter until browned on both sides about 2 to 3 minutes. Turn each fritter over and brown the other side, about 1 to 2 minutes. Remove the fritters to a platter lined with paper towels. Sprinkle lightly with salt, if desired. Repeat until all of the corn mixture has been used

Fritters can be served with Maple Syrup (the real stuff please) or as a savory with a homeade salsa made with chopped avocado, mango, lime and cilantro.