This recipe requires a steady fire so that the frying fat will remain at a constant temperature.
To the corn add well-beaten eggs, milk, butter and salt. Beat in the flour and baking powder to make a drop batter. Drop by spoonfuls into hot, deep fat and fry as you would crullers. Drain on absorbant paper and serve with chili sauce or catsup. If the corn oysters are to be served as a main dish, honey, powdered sugar, or syrup may be served with them.
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