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Corn Oysters

ID: 680 Vegetable

Yield/Servings: 6 servings

Ingredients:

1/2 cup kernel corn pulp
1 egg, well beaten
1/4 cup flour
salt and pepper

Instructions:
Use kernel canned corn. To corn pulp, add 1 egg and flour. Season with salt and pepper. Drop by spoonfuls onto a hot, well-greased griddle or heavy frying pan. Fry until brown on one side, turn and brown on other side. Serve with hot syrup, if desired.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Corn Oysters
ID: 680 Vegetable
	Yield/Servings: 6 servings

Ingredients:
1/2 cup kernel corn pulp 1 egg, well beaten 1/4 cup flour salt and pepper

Instructions: Use kernel canned corn. To corn pulp, add 1 egg and flour. Season with salt and pepper. Drop by spoonfuls onto a hot, well-greased griddle or heavy frying pan. Fry until brown on one side, turn and brown on other side. Serve with hot syrup, if desired.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.