A few weeks ago, Beverly Berger sent us an e-mail. She wanted to share the recipe for "the best corn fritters in the world," she said — a recipe she got from the mother of a childhood friend.

She asked for the recipe from her neighbor on East 10th Street in Brooklyn, N.Y., when she was 10 years old, Berger said. Years later, when she was married and a mother herself, she began to prepare it — and it quickly became her favorite dish to bring to a potluck.

Berger, who is the human-resources manager at our local Sears, Roebuck and Company, moved here eight years ago to be close to her daughter and her own mother, who were already living in Santa Fe.

When that childhood friend, who now lives in Washington, D.C., came to visit last month, Berger decided to make the fritters for her.

"I know that smell," her friend said when she came in the door.

Berger knew the woman loved those fritters. What she didn't know, she said, was that her friend didn't have the recipe — and hadn't had the fritters since her mother died almost 40 years ago.

For the best results, Berger says, you have to follow the recipe exactly.

The combination of creamed corn and well-drained niblets is necessary, as is Aunt Jemima's brand of pancake mix.

"It won't come out the same if you make substitutions," she says.

BEVERLY BERGER'S CORN FRITTERS

3 eggs, separated
1-1/2 cups Aunt Jemima's pancake mix
1 (17-ounce) can creamed corn
1 (10-ounce) can niblet corn, drained
Vegetable oil for frying
Powdered sugar for serving (optional)

Beat egg yolks slightly in medium bowl. Add both kinds of corn and pancake mix. Stir to blend.

In another small bowl, beat the egg whites until stiff. Carefully fold into corn mixture.

Heat about 2 inches of oil in a deep skillet. Drop heaping tablespoonfuls of batter into oil (don't crowd). Fry until golden brown.

Drain and eat — or keep fritters warm while you repeat the procedure, adding more oil as necessary, to use up all the batter.

Eat plain or sprinkled with powdered sugar.