Harvard Farmers Market

From “Best-Loved Pennsylvania Dutch Recipes”. Serves 4.

Ingredients:

4 ears sweet corn (enough for 2 cups of kernels)

2 eggs

2 Tbsp flour

1/2 tsp salt

1/4 tsp pepper

Directions:

Cut kernels from cobs, set aside. Separate eggs. Beat whites until stiff. Mix yolks with corn, flour, salt and pepper. Fold in egg whites. Drop by tablespoonfuls onto a hot, greased skillet. Brown about 2 minutes on one side, turn, brown on other side.