Recipe - Oyster Corn Fritters (Welshkorn Eishtar-Puffers)

2 cup Corn pulp
2 Egg; separated
One fourth teaspoon Pepper
2 tablespoon Flour
One half teaspoon Salt

Instructions: 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.
Posted to MMRecipes Digest by tbankerd@staug.com on May 7, 1998