Combine the corn, egg yolk, flour, salt and pepper in a medium bowl. Beat the egg white in a separate bowl until stiff peaks form. Fold the egg white into the corn mixture. Heat the oil in a heavy skillet until hot but not smoking. Drop 1 tablespoons of batter per fritter into hot oil. Cook on one side, turn over until golden brown. Drain on paper towels. Dust with powdered sugar, if desired. Serve warm
IMPORTANT - the oil can splatter - keep children away from the hot oil and use a splatter screen when frying.