1 can of corn
1 dash salt
2 tbsp. milk
2 tbsp. flour
2 egg whites
1/4 inch cooking oil heated in a deep frying pan
1 tablespoon honey for each fritter
strawberry (or any favorite) jelly
Drain the can of corn and dump into a mixing bowl. Combine the with the salt, flour and milk, and then set aside. In a separate bowl beat the egg whites until stiff peaks form then fold into the other prepared ingredients. When a drip of the batter sizzles and browns quickly, the oil is ready. Drop by the ladle into the hot oil and watch for browning on the edges. When edge is brown and bubbles stop forming in the batter, flip the fritter and cook until edge browns to match the top. Remove and drain on a piece of paper towel. The fritter will deflate like a fallen souffle. This is normal.
Serve and top with a mixture of the jelly and honey. Serves 5 to 8 depending on how large you make the fritters.