Corn Fritters - cooking recipe

Ingredients

3 eggs, separated
1 (16 oz.) can whole kernel corn, drained
1 tsp. salt
3/4 tsp. Tabasco sauce
1/4 c. flour
1 c. shortening

Preparation

Beat egg yolk until light; mix in corn, salt, Tabasco sauce and flour.
Beat egg whites until stiff but not dry.
Fold in corn mixture.
Drop by teaspoonfuls in hot oil in skillet.
Cook until browned on both sides.
Serve for breakfast with butter, syrup and bacon or as a vegetable with chicken, meat or fish at other meals. Makes about 16 to 18 fritters.