Remove husks and silk from corn ear. With a sharp knife cut down the centre of each row of kernals. Place the ear upright in a large bowl and with the back of a knife scrape down the ear to push the creamy insides out of the kernals - repeat with each ear. You will end up up with a slushy, creamy mixture.

Mix the egg yolks and the flour into the mixture. Whisk the egg whites with a pinch of salt until stiff and fold carefully into the corn mix.

Heat the butter and oil in a heavy based frying pan and when really hot drop a tablespoon at time of the mixture into the pan. When the base of the pancake is crisp and brown turn it over to do other side. Keep cooked fritters warm in the oven while repeating procedure with all of the mixture, adding more butter and oil as needed.