Corn Fritters

Fritters are perfect for breakfast or lunch.

 This recipe gives a more crepe-like fritter than usual recipes which are heavier and bulkier.
These are light and crisp.
 For enough to feed 4 to 6 people you will need:
 corn, about 1 1/2 cups  but you be the judge of how much you will use.
3 large eggs
2 Tablespoons of all purpose flour
3/4 teaspoon of salt(to taste really especially on a low sodium diet)
1/4 teaspoon of pepper (optional)
a Pinch of Cream of Tartar
1 teaspoon of sugar
 6 Tablespoons of vegetable oil
2 tablespoons of chopped chives for garnish

Set over to 200 F and place baking rack in the center position. You will use the oven to keep the fritters warm as you fry them all.
Separate the eggs and whisk the yolks, flour, salt and pepper and your corn.
 If you use freshly grated corn off the cob, use the pulp that is created as you grate.
 If not just add in your corn kernels.
In another bowl, whip the egg whites and cream of tartar with a mixer on low. Add sugar gradually and using a medium speed beat until stiff peaks form.
 Fold the egg whites gently into the corn batter.
 The batter should not be too runny. Judge your use of flour accordingly but if you need to add more, do it by very small amounts or the recipe will be ruined.
 Heat 1 Tablespoon of the oil in a large non stick skillet on medium high heat.
The oil should be hot..test by dashing a fingertip of water onto the skillet. If the water skittles and pops, its ready.
Drop about 6 big heaping tablespoons of the fritter mixture on to the pan and flatten them out with the back of your spoon.
 Cook until they begin to puff and are golden brown on the edges like a good pancake.
 Flip and cook until both sides are golden then place on paper towels to drain off excess oil.
You can keep them warm in the heated oven until they are all fried up and ready to serve.

 These are delicious with chopped chives and sour cream or you can serve them with hot butter and maple syrup.   Two very different approaches but both delicious.