Corn Fritters No. 1

• 1 can corn, or
• 6 raw ears of corn
• 2 eggs

Grate the corn off the cobs, or strain the canned corn. To the pulp add the yolks beaten, the rest of the ingredients and the beaten whites last.

Drop by teaspoonfuls in deep, hot fat and fry until nicely brown on a hot greasd griddle or frying pan. Serve with hot syrup.