1 can (12 oz) whole kernal corn, drained
2 egg yolks, beaten
1 teasp salt
dash pepper
1/4 cup flour
2 egg whites beaten stiff
1/4 cup shortening
Place corn in bowl, stir in egg yolks and salt and pepper and flour.
Mix well.
Fold egg whites gently into mixture.
Heat shortening in lg. skillet.
Drop by teaspoon of batter into shortening.
Brown on both sides.