| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads |
12 |
Servings |
INGREDIENTS
| 8 |
|
Ears fresh corn |
| 1 1/4 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 2 |
tb |
All-purpose flour |
| 2 |
|
Egg whites |
| 1/2 |
c |
Vegetable oil (or more) |
INSTRUCTIONS
Remove the husks from the corn and score each row of ears, letting the corn
milk drain into a bowl. Then cut the kernels off into the bowl. Add the
salt, milk, and sifted flour, and blend well. Let the mixture stand in the
refrigerator for 15 minutes. Beat the egg whites until stiff and fold
gently into the batter. Drop by spoonfuls into hot oil (1/2 inch deep in
the skillet) and cook until golden brown, turning once. Serve immediately
with blackberry jam, honey or anchovy butter.
Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress
#72-75754 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”