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Fritters, vegetables plus biscuit-like ingredients, deep fried until golden, are primarily a Southern food. These corn fritters are great rolled in cinnamon sugar or dipped in apple butter. You can also leave out the cinnamon and nutmeg and serve them as a side dish, plain or with ranch dressing, salsa or vegetable dip.

Corn Fritters

2 ears fresh corn (or 1 cup frozen corn, thawed)
2 eggs, separated
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Dash ground nutmeg

1. In a deep fryer or deep skillet, preheat about 2-inches of oil to 365*F (185*C) degrees.
2. Cut kernels from cobs with a sharp knife. In a medium bowl, combine kernels with egg yolks; mix well.
3. Sift flour with salt, baking powder, cinnamon, and nutmeg. Stir into corn mixture.
4. Beat egg whites until stiff but not dry. Gently fold into corn mixture.
5. Drop batter by spoonfuls into hot oil. Cook until golden, about 3
   minutes, turning once. Drain on paper towels. Serve immediately.

Makes about 24.