Instructions: In a food processor puree the corn and transfer to a medium bowl. Stir in the cranberries and egg yolks and stir the mixture well. Add the flour, baking powder, sugar and salt to corn mixture and stir until flour is incorporated well. In another bowl beat the egg whites until they just hold stiff peaks , and fold them into the corn batter.

In a deep 12-inch non-stick heavy skillet heat 1/4 inch oil over moderate high heat to 325 F on a deep fat thermometer. Working in batches, spoon tablespoons of batter into the oil and fry, turning once until golden brown and cooked through, about 2 to 3 minutes. Transfer fritters as fried with a slotted spoon to a baking sheet lined with paper towels to drain. Repeat the process with remaining batter.

Makes 24 fritters.

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