Oyster corn fritters (welshkorn eishtar-puffers)

Yield: 1 servings

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

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.

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