2 ears fresh corn (or 1 cup canned or frozen corn)
2 eggs, separated
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Dash of ground nutmeg

In a deep fryer or deep skillet, preheat oil to 350 degrees F (oil should be about 2 inches deep). Cut kernels from cobs with a sharp knife.

In a medium bowl, combine kernels with egg yolks; mix well.

Sift flour with salt, baking powder, cinnamon and nutmeg. Stir into corn mixture.

Beat egg whites until stiff but not dry. Gently fold into corn mixture.

Drop batter by teaspoon into hot oil. Cook until golden, about 3 minutes, turning once. Drain on paper towels. Serve immediately.