| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Corn |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 27, 1997
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