===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:57)             Number: 378
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Corn Oysters: Thinking Fi      Conf: (37) Home Cooki
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   The name 'corn oysters' has nothing to do with fish.  They're really a type
of corn fritter.  And yet, when a spoonful of the batter was dropped into the
sizzling fat of a hot skillet, the edges of the tiny uneven pancake curled so
prettily that it resembled an oyster being simmered for a thickm milk-rich
oyster stew.
   In colonial times they were usually eaten liberally doused with maple syrup
or honey.  They're still good this way.  They're also good in modern meals
served as a side dish with roast chicken or braised beef and lots of gravy.

                                Corn Oysters

2 eggs                               12 level tablespoons flour
1/2 teaspoon salt                    1/8 tespoon white pepper
1 12-ounce can vacuum-packed, whole kernel corn
Butter or margarine, and oil, for frying

* In a medium-size mixing bowl, beat the two eggs with a wire whisk.  Add the
  flour, a few tablespoons at a time, and beat smooth.  Add salt and pepper,
  and the corn.  There should be about 2 to 3 tablespoons of liquid in the can
  of corn.  Add up to 3 tablespoons, but no more.
* In a deep 10-inch frying pan melt approximately 1 tablespoon of butter or
  margarine.  Add enough oil to cover the surface 1/4 inch deep with fat.
  When fat is hot, drop corn oyster mixture into it from a large tablespoon,
  forming oval cakes about 3 inches long and 2 1/2 inches wide.  When golden-
  brown on bottom, turn and fry other side.
* Place fried corn oysters on paper toweling to absorb excess fat, and keep in
  a warm place.  Fry in two or three batches until all batter is used up.

  Makes 18 corn oysters.
  
  Via: 1618002*1 1616001*1 2*1 6160*1 1614017*1