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1
On a large plate, using the coarse holes of a box grater, grate 5 ears of corn with swift downward strokes (to avoid the fiber from the cob).
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2
Be sure to catch all the milk.
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3
Measure the corn mixture, and if necessary continue with the last ear to make exactly 1 cup corn.
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4
Transfer it to a medium bowl.
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5
Separate the eggs over a small bowl, allowing the whites to fall into the bowl and adding the yolks to the corn.
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6
With a fork, combine the yolks, corn, and 1/2 teaspoon salt.
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7
Sift the flour, baking powder, and cayenne directly onto the corn mixture and mix to combine.
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8
Pour 2 inches of oil into a large, deep skillet, making sure that the oil does not fill the pan more than halfway, and heat over low heat.
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9
Meanwhile, beat the egg whites to soft peaks and gently fold them into the corn mixture.
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10
Raise the heat under the skillet to medium, and heat until the oil reaches 350F on a deep-fat thermometer.
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11
Working with two small tablespoons, carefully lay about 10 dollops of batter into the hot oilfewer if they begin to crowd the pan.
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12
Fry for 2 to 3 minutes, until golden brown, flipping them about halfway through cooking.
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13
Transfer the fritters with a slotted spoon directly onto a clean brown paper bag to drain.
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14
Repeat with the remaining batter.
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15
Season with salt to taste, and serve immediately.
