CORN AND OYSTER FRITTERS
This recipe makes enough fritters for six servings. You Will Need: 1 cup whole kernel corn 2 doz fresh oysters 2 eggs 1 cup flour 1 teaspoon baking powder Oil for deep frying Pepper and a little salt Lemon juice Paprika Parsley Lemon wedges
Method: Beat eggs well. Sift flour with baking powder, salt and pepper (taking care not to oversalt). Add drained corn and the oysters chopped roughly. Heat oil, about half an inch in depth, and when a blue haze rises from it drop the mixture from a teaspoon into the hot oil and fry until puffed and golden. Drain on absorbent paper, sprinkle with a little lemon juice and paprika and serve them as quickly as possible. Garnish with parsley and wedges of lemon dipped in chopped parsley.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19700407.2.27.6
Bibliographic details
Press, Volume CIX, Issue 32265, 7 April 1970, Page 4
Word Count
135CORN AND OYSTER FRITTERS Press, Volume CIX, Issue 32265, 7 April 1970, Page 4
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.