Corn Oysters

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Grate raw corn from cobs. To one cup pulp add one well beaten egg, one-fourth cup flour, and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat, or cook on a hot, well greased griddle. They should be made about the size of large oysters.