Oyster Corn Fritterspenndutch, vegetables 2 cup corn pulp 2 egg, separated 1/4 teaspoon pepper 2 tablespoon flour 1/2 teaspoon salt Canned or fresh corn may be used. To the corn pulp add the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
