In honor of the day, here is a time-tested Pennsylvania Dutch recipe from the Lehigh Valley
Emmy’s Corn Fritters
3 eggs, separated
1 2/3 cup fresh or canned whole kernel corn
1/2 tsp salt
1/4 cup flour
6T oil for frying (if you like them a little sweeter, add 1-2 tablespoons sugar, otherwise, serve with maple syrup
Beat egg yolks well. Add corn, salt and pepper and flour. Mix thoroughly. In a separate bowl, beat egg whites until stiff peaks form. Gently fold corn mixture into whites, just until blended. Heat oil over medium heat and drop batter by tablespoons into skillet. Cook until brown turning once. Makes 6 servings.