Oyster corn fritters ( welshkorn eishtar puffers )

1 Servings

Ingredients

Quantity Ingredient
2 cups Corn pulp
2 Egg, separated
¼ teaspoon Pepper
2 tablespoons Flour
½ teaspoon Salt

Directions

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.

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