Title: Corn Oysters
Categories: Corn
Yield: 1 Servings

2	c	Corn cut from the cobs
2		Egg yolks; beaten
1/2	ts	Salt
1/4	ts	Pepper
1/4	ts	Baking powder
1/4	c	All-purpose flour
3		Egg whites; stiffly beaten

Add the beaten egg yolks to the corn. Add salt, pepper, and baking powder. Mix well. Add the flour and stir until thoroughly blended. Gently fold in the beaten egg whites. Melt 1 inch hot lard (or salad oil) in a large frying pan. Drop in mixture in oyster-sized blobs; brown on both sides. Serve when ready.

NOTES : The old-fashioned name for corn fritters. They are light, tasty and easy to make. My family eats a double portion. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970

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