Susan's Corn Fritters

Author: Susan

Mise en place - Shuck the corn and cut the kernels from the cobs. Destem, deseed, and finely chop the peppers. Cut the ends off of the scallions and slice them across, separating the white and green parts. Chop the cilantro, separating the leaves and stems, reserving a few whole leaves for garnish.
Make the batter - Separate the egg whites from the yolks. Whisk the yolks and the flour together, and let it rest for about five minutes. While the batter is resting, whisk the egg whites into a froth. After the batter has rested, stir in the corn, peppers, the whites of the scallions and the stems of the cilantro, then gently fold in the egg whites.
Fry - Pour about an inch of oil into your skillet and heat it over medium-high heat. Form the fritters into small balls or patties and stash them in the fridge while the oil heats up. You'll know that the oil is ready when a small bit of batter begins to sizzle and turn brown. Fry the fritters in batches, turning them often to ensure that they cook evenly. As each batch is ready, move them to a paper towel-lined plate and place them in a warming oven.
Garnish and serve - When all of the fritters are ready, transfer them to a serving platter and garnish with cilantro and scallions.