Bruce Young's Corn Oysters

Use a very sharp knife to cut kernels from cobs. Beat egg yolks and stir in flour, salt, several turns of pepper grinder, and green pepper and/or chives if you choose. Stir in corn. Beat egg whites with a pinch of salt until they form soft peaks; fold into corn batter. In two batches, drop spoonfuls of batter, about the size of oysters, into deep fat heated to 375F. Corn oysters brown quickly. Turn once and remove to drain on paper, and serve immediately.