Corn fritters

•  4 ears of corn, kernels shaved off the cob with juice
• 5 beaten eggs, separated
• 1/2-3/4 cups flour
• 1/2 cup buttermilk (you may have to add more)
• 1/2 tsp baking powder

1. Beat the whites to stiff
2. whisk the yoks, buttermilk together
3. Mix in the baking powder and the first 1/2 cup flour
4. Add in the corn
5. If the batter is too thick, add buttermilk as needed to thin.
6. You want it to be fluffy not runny
7. Fry in some lard or oil