Corn Fritters

1 large egg yolk, beaten

1 cup fresh whole-kernel sweet corn, cut from the cob

½ cup plus 2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

1 egg white, beaten stiff

2 cups vegetable oil for frying

In a large bowl combine the beaten egg yolk and the corn. Sift the flour with the salt and baking powder and stir into the corn mixture. Fold in the stiffly beaten egg white. Heat the oil in a large skillet to 375 degrees. Dip the batter by large spoonfuls into the heated oil and fry until the fritters are a medium brown, 3 to 4 minutes. (Do not leave these unattended!) transfer to a paper towel–lined plate to drain off the excess oil and serve immediately. Always remember to remove the hot oil from the heat when you are finished frying.

Makes 6 servings

The glorious thing about the South is our reverence for the produce our localities are famous for. There was a festival and a queen for every food. In the South we salute peanuts, rice, mullet, and just about anything we can celebrate by putting a crown on a pretty girl’s head.