These are sort of like savory corn donuts. They're not crisp, but light and fluffy, and begging to be dusted in your favorite seasoning. I tried mine with truffle salt, smoked salt, and ancho chili powder. I might even add a pinch of finely chopped rosemary next time. Have fun with tweaking this recipe to really make it your own.
Fried Corn Puffs
1 quart vegetable oil
3 eggs, separated
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour, sifted
1 2/3 cups kernel corn, cut from cobs (cooked)
1/2 teaspoon seasoned salt (truffle salt, smoked salt, etc.)
Heat vegetable oil in a deep pot until quite hot (350 F).
Beat egg yolks until light. Stir in salt, pepper, and flour, then corn kernels. Beat the egg whites until firm peaks form (careful not to over beat). Fold egg whites into corn mixture.
Drop by tablespoonfuls into the hot vegetable oil. Cook both sides until brown, about 5 minutes total. Drain on a paper towel, sprinkle with seasoning.
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