CORN FRITTERS

1 cup canned corn, drained
1 cup soft grated bread crumbs
2 eggs, separated
2 tablespoons cream
1/4 teaspoon salt
2 tablespoons melted butter

Put corn through the meat chopper, or rub it through a coarse sieve. Add to the bread crumbs and mix thoroughly.

Beat yolks of eggs with the salt and cream, and add to the corn mixture. Add melted butter and mix thoroughly; then fold in the beaten egg whites.

Cook on a hot frying pan (drop by spoonfuls) in a little bacon drippings (or oil) until well browned on both sides.

Serve with fried or broiled bacon.

VARIATION:
These fritters may be varied by adding either a teaspoonful of onion juice or a level tablespoon of finely minced green pepper.

From: Recipelink.com
Source: Recipe booklet: The Art of Serving Bread, Taystee Bread, Purity Bakery Service Corp., 1935