1 cup fresh or whole kernel canned corn        
 1 egg
 1/2 cup plus 2 tbsp. flour, 
 1/2 tsp baking power, 
 1/2 tsp salt.
 1 egg white beaten stiff.
 
 Chop and drain corn, add egg.  Sift together dry ingredients.
 Stir in corn, fold in egg white.
 
 Drop from a tablespoon into fat heated to 370 degrees.  Cook until lightly 
 browned.  Drain on paper towel.  
 
 P.S.  I have made this same recipe substituting finely chopped apples and/or 
 raisins for the corn.
 
 Source: An old Fannie Farmer cookbook and my mother