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Though commonly served as appetizers, corn fritters also make a great side dish. You can eliminate the pepper, dust them with sugar and serve them with fresh fruit for a delicious breakfast dish or dessert.

Corn Fritters

4 ears fresh corn, shucked (about 2 cups)
2 large eggs, separated
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
1/4 cup clarified butter

1. Bring a large pot of water to a rolling boil, add the ears of corn, cover the pot, and remove from the heat. Leave the corn in the water until you are ready to use it, at least 5 minutes.
2. Using a sharp knife, cut the kernels from the cobs, so that they fall into a mixing bowl. Add the egg yolks and butter and mix well.
3. Season the flour with salt and pepper. Beat the egg whites until they hold soft peaks. Then fold the whites into the corn mixture adding a little of the flour with each fold.
4. Heat the clarified butter in a skillet over medium-high heat. Cooking a few at a time, drop the batter by tablespoonfuls into the hot butter and fry on all sides until golden brown, about 1 1/2 minutes per side. Serve immediately.

Serves 4.