Airy, oblong spoonfuls of freshly shucked corn and egg fried in butter to a golden brown resemble oysters only in shape, but they are equally delicious. Elsewhere these are called corn fritters. They are most commonly served as appetizers, but they can be side dishes, or dusted with powdered sugar and served with fresh fruit as a breakfast dish or dessert (in which case eliminate the pepper). I give here the version unchanged from The Carolina Housewife of 1847.
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