Hi, I found 2 recipes for corn fritters in the Salem County Cookbook that I would like to share. Corn Fritters 3 eggs, seperated 1 2/3 - 2 Tbsp. flour (approx.) whole kernel corn 1/2 tsp. salt 1/3 tsp. pepper 1/2 tsp. sugar 1/4 cup sifted flour 6 Tbsp. fat or salad oil Beat egg yolks until light. Add corn, seasonings, and flour. Lastly, fold in stiffly beaten egg whites. Drop by spoonfuls into hot fat in a skillet. Cook on both sides until brown and done. By: Norma B. Parvin Corn Fritters 1 doz. ears youn corn 2 egg yolks, well beaten 3 Tbsp. melted butter 1 1/2 - 2 Tbsp. flour (approx). 2 egg whites salt to taste SCRAPE corn from cobs. Combine corn, egg yolks, and butter. Blend in enough flour to hold batter together. Beat egg whites until stiff and fold into corn mixture. Drop by spoonfuls on hot ungreased , aluminum griddle. Turn but once. Serves 6. I also have one from Linda McCartney's 1st. cookbook if anyone is interested. Please let me know. Love, Robin