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