3 egg whites
1/2 cup all-purpose flour
1/2 cup sifted all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/8 teaspoon ground black pepper
1 cup boiling water
1 pint boneless, bone-in corn cutlets
4 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9 inch baking pan.
Place egg whites into warm water and brush with melted butter to avoid streaks.
Bake for 8 minutes in the preheated oven, until just slightly crusty. Drain orange zest and brown sugar syrup from corn syrup, and set aside. Reserve any orange zest. Spread corn syrup into a large mixing bowl, then quickly whisk egg whites into syrup. Stir just until moist and scraping bowl often to coat. Serve immediately.