Corn Oysters

• Corn oil for deep frying
• 2 cups fresh corn kernels
• 4 to 6 tablespoons unbleached flour
• 2 egg yolks
• 1/2 teaspoon salt
• 20 grinds white pepper, or 1/4 teaspoon
• 1 to 2 teaspoons granulated maple sugar, depending on sweetness of corn (see note)
• 2 egg whites

1. Preheat oil to 375 degrees.
2. Slice kernels off corn and remove any lingering silk.
3. Place kernels in medium bowl.
4. Add 4 tablespoons flour, yolks, salt, pepper and maple sugar.
5. Knead the mixture through your fingers, bruising the kernels.
6. This will release the corn's ''milk'' and help prevent small explosions when frying.
7. The final consistency should be that of loose oatmeal.
8. If it is too loose, add more flour.
9. Beat egg whites and carefully fold into mixture.
10. Drop mixture by tablespoonfuls (slide off spoon with your finger) into the hot fat.
11. Cook 2 minutes on each side; drain thoroughly and serve with spicy tartar sauce (see recipe).

oil, corn kernels, flour, egg yolks, salt, white pepper, maple sugar, egg whites

Taken from cooking.nytimes.com/recipes/2243 (may not work)