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1
Score corn through middle of each kernel with a sharp knife.
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2
Grate corn from cob or cut kernels from cob with a very sharp knife (do not cut so deeply as to include part of cob).
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3
Put kernels in a 4-cup glass or ceramic bowl.
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4
Mash slightly with a potato masher until a milky liquid is exuded.
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5
Add sugar, salt, paprika and pepper and stir.
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6
Cover tightly with polyvinyl microwave plastic wrap.
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7
Cook at 100 percent 1 minute.
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8
Uncover and stir.
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9
Reserve.
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10
In an 8-cup measure, heat oil at 100 percent 15 minutes, until a microwave thermometer registers 375 degrees Fahrenheit.
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11
To the corn, add egg yolks, flour and baking powder and stir.
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12
Beat egg whites until stiff.
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13
Fold into corn mixture.
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14
Drop corn mixture by the tablespoon into hot oil.
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15
Depending upon shape of measuring cup, you will be able to cook 6 to 10 fritters at a time.
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16
Cook, uncovered, 45 seconds at 100 percent.
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17
Turn fritters over with a slotted spoon.
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18
Cook 45 seconds longer, until fritters are golden brown.
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19
Remove and drain on paper towel.
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20
Heat oil at 100 percent 5 minutes between batches.
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21
Continue making fritters with remaining batter.
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22
Do not remove container of oil from microwave oven until it cools.
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23
Serve fritters immediately with nectarine sauce, maple syrup or creme fraiche and caviar.
