CORN OYSTERS





Slice off tips of kernels from cobs of corn and scrape down corn-pulp
from cobb with a knife. To 1 pint of pulp add 2 eggs, 2 heaping
tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of
cayenne pepper and of black pepper; add the 2 yolks of eggs, then
stir in lightly the stiffly-beaten white of eggs and flour. Fry in
only enough butter to prevent them sticking to the pan. Drop into pan
by spoonfuls size of an ordinary fried oyster, brown on both sides and
serve hot.





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