Corn Oysters

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            FOOD FUNNY
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Susan from Wooster, Ohio says, "Bakers trade bread recipes on a knead
to know basis."

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            TODAY'S RECIPE
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The season's first fresh corn will be hitting your supermarket soon,
if it hasn't already. You can use canned or frozen corn in almost any
corn recipe, but nothing beats fresh corn bought on the cob for
freshness and sweetness. Here's the lineup:

Monday's Starter
Corn Oysters

Tuesday's Soup or Salad
Cream of Corn Soup

Wednesday's Side Dish
Scalloped Corn

Thursday's Entree
Peppers Stuffed with Corn and Crab Meat

Friday's Dessert
Indian Pudding

These little corn fritters are great by themselves, but you might want
to serve them with some salsa or marinara sauce for dipping, or
drizzled with maple syrup for an old-fashioned treat.

Corn Oysters

1 cup (250 ml) fresh corn scraped from the cob
2 eggs, well beaten
6 Tbs (90 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1/4 tsp (1 ml) salt
A grating of fresh nutmeg
3 Tbs (45 ml) butter

Combine all ingredients except the butter in a bowl and mix to form a
batter. Heat the butter in a large skillet or griddle and drop the
batter by the tablespoon (15 ml). Fry until golden brown on both
sides, about 3 minutes per side. Serve immediately. Serves 4 to 6 as
an appetizer.
Received on Mon Jun 14 03:47:05 2004