"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Corn Fritters, by Sally Winkler, is from Farm Kitchen - The Cornucopia,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
The ears of corn are scored straight down each row, not deep, scrape out milk and soft heart of each kernel. One egg for each ear of corn. The eggs are separated, the yolks going in the corn, mix well, add salt. Beat egg whites stiff, add. Fry in plenty of hot fat.
Handle with care.
Aunt Sally loved to cook and eat the delicious results. This recipe sounds labor intensive, but that didn't deter Aunt Sally from piling the table full of such treats.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.