CORN OYSTERS

This recipe is from an old Indiana church book in the 1920s.

2 cups canned sweet corn

2 eggs

1 tbsp melted butter

Salt and pepper to taste

Flour

Fat

Per the old cookbook: To 2 cups corn, all (add) 2 eggs, melted butter, salt and pepper to taste, and enough flour to make a batter, 'a little thicker than for fritters'. Have ready some boiling hot fat; into it, drop the mixture by teaspoons (full). They will brown almost at once and serve as soon as possible. The flavor is much like fried oysters.

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