1/4 lb. flour

1 egg

1 teaspoon baking powder

1 tin corn

4 tablespoons milk.



Sift flour and baking powder. Stir in milk and egg yolk. Fold in stiffly beaten egg white. Add chopped corn. Deep fry spoonfuls of this mixture 3 to 5 minutes till a golden brown. Drain and sprinkle with sugar or grated cheese. Serve on a paper d’oley on a plate.