2 eggs
2 cups grated corn
2 heaping tbsp. flour
1/2 tsp. salt
Dash of black pepper

Beat the eggs separately, the whites first and then the yokes.
Add the yolks, seasonings, and flour to the corn.
Lightly fold in the egg whites.
Put two tablespoons of lard or butter into a frying pan.
When hot, drop the corn batter from a tablespoon into it.
When fritters are brown on one side, turn and brown on the other.
Serve at once with syrup.