The Art of American Indian Cooking/Yeffe Kimball and Jean Anderson 2000

Corn Oysters
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1 (10 oz) package frozen whole kernel corn 2/3 cup flour 1 teaspoon baking powder
1 teaspoon salt 1/8 teaspoon fresh ground pepper 3 eggs
1 tablespoon honey 1/4 cup cooking oil



1 Place the frozen corn in a small saucepan, and cook slowly, without adding any water, for about 10-15 minutes or until the corn is tender.
2 Sift together the dry ingredients. Beat the eggs with the honey until light, and mix into the dry ingredients. Fold in the corn.
3 Heat the oil in a large, heavy skillet until a drop of water will sizzle. Drop the batter from a tablespoon, and brown cakes well on both sides.
4 Serve hot with lots of butter or as pancakes for breakfast with honey or maple syrup.

Back