from The Nero Wolfe Cookbook by Rex Stout and the editors of Viking Press

Ingredients:
4 ears corn
1/4 cup milk
2 tbs flour
2 egg whites
peanut oil for frying

Preparation:
Remove husks from the corn, score the kernels and let corn milk drain into bowl. Cut kernels into bowl. Add milk and sifted flour, and blend well. Let mixture stand for 15 minutes. Beat egg whites until stiff and fold into the batter.

Heat 1/2" oil in skillet. Drop batter into hot oil by spoonfuls and cook until golden brown, turning once.

Serve immediately.