This fritter here is made of corn,
To me a piece of pure food porn.
Yolks and flour and corn assemble,
Peaks of Alps the whites resemble.
Gently fold to fluff the batter,
Drop in oil, it won’t splatter.
Crispy golden clouds of maize,
With powdered sugar or syrup glaze.
Creamy, doughy soft inside,
In your mouth these will reside.
Try it with some fruit and cream,
Or tea and jam, it tastes supreme!
Sweet or savory snacks to munch,
Sometimes I just call them lunch.
CORN FRITTERS – My Mother’s Recipe
2 cups frozen corn
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
2 eggs, separated
1/2 cup milk
Cook corn; drain. Combine flour, baking powder, salt and pepper.
Beat egg whites until soft peaks form. Beat egg yolks; stir in corn and milk. Stir in flour mixture until blended. Fold in egg whites.
Fry in 1/2″ vegetable oil; drop by rounded tablespoon-ful for each fritter; drain on paper towel. Serve with powdered sugar or maple syrup – or both :).