Husk corn; remove silks. With a sharp knife, cut kernels from cob; measure 1 1/2 cups.

In a medium bowl, stir together flour, baking powder and salt.

In small bowl, beat together egg yolks, milk and 1 tablespoon corn oil. Add milk mixture to flour mixture; stir until moistened. Stir in corn.

Beat egg whites with mixer at high speed until stiff peaks form; fold into corn mixture.

Pour 1 quart oil into a heavy 3 quart saucepan or fryer, filling no more than a third full. Heat over medium heat to 375 degrees.

Carefully add batter by tablespoonful, a few at a time. Fry, turning once, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep hot in a warm oven while frying remaining fritters. Serve hot.