Corn oysters
Com Oysters are small corn fritters which make very toothsome morsels. They can be eaten “dry” as a change with elevenses or as an entree with heated mushroom soup poured over them. You will need:— 1 cup cooked fresh corn or drained canned whole kernel corn 2 eggs 6 tablespoons flour i teaspoon baking powder Salt Nutmeg Butter 1 tablespoon sugar Method: Melt two tablespoons butter or other shortening in pan. Cook the com in boiling water to which one tablespoon of sugar has been added and drain very thoroughly. Beat the eggs until light and add flour, baking powder, salt and nutmeg. This batter should be made immediately before using. Add drained com and drop batter by the tablespoonful into hot butter. Allow to brown well before turning to brown on other side. Note: These are also good served as an
accompaniment to sausagi and bacon.
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Bibliographic details
Press, Volume CXIII, Issue 33191, 3 April 1973, Page 5
Word Count
149Corn oysters Press, Volume CXIII, Issue 33191, 3 April 1973, Page 5
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