Corn Oysters (Fritters)

If you will be serving the fritters all at once, heat the oven to 170 F to 200 F to keep the initial batches warm.

With a sharp knife, cut kernels from the cob: first, cut halfway through the middle to release the "milk" then cut the remainder closer to the cob. Set aside. Or use frozen thawed corn. Mash them lightly or pulse a few times in the food processor to release some juices.

Heat about 3 inches of vegetable oil (peanut oil or canola are both good choices) to 365° F.

Meanwhile, separate the eggs, putting the egg whites in a small mixing bowl. Put the egg yolks in a larger mixing bowl and set aside.

Beat the egg whites until stiff but not dry. Set them aside.

Beat the egg yolks for about 2 minutes, or until light. Add the corn and mix until well blended.

In another bowl combine the flour, baking powder, sugar, salt, and peppers, if using; stir to blend thoroughly.  Stir the dry mixture into the corn and egg yolk mixture until well blended.

Fold the beaten egg whites into the batter until well incorporated.

Drop the batter by spoonfuls -- about 4 to 6 at a time -- into the hot oil. Fry for about 3 to 4 minutes, turning frequently to brown them evenly. Remove to paper towels and continue with the next batch when the oil is back up to 365° F.

Transfer the drained fritters to a shallow baking pan and place them in the preheated (170 F to 200 F) oven to keep them hot if not serving immediately.