Recipe: Corn Oysters (Corn Fritters) (1970)

CORN OYSTERS

2 cups corn cut from the cobs
2 egg yolks, beaten
1/2 tsp salt
1/4 tsp pepper
1/4 tsp baking powder
1/4 cup all-purpose flour
3 egg whites, stiffly beaten
lard or vegetable oil (for frying)

Add the beaten egg yolks to the corn. Add salt, pepper, and baking powder. Mix well. Add the flour and stir until thoroughly blended. Gently fold in the beaten egg whites.

Melt 1 inch hot lard (or oil) in a large frying pan. Drop in mixture in oyster-sized blobs; brown on both sides. Serve when ready.

Source: The Canadiana cookbook: A complete heritage of Canadian cooking by Jehane Beno t, 1970