Corn Oysters


1 c. freshly scraped corn or 1 c. canned, cream-style corn
2 eggs
6 tbs. all purpose flour
1 tsp. baking powder
1/2 tsp. celery powder
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Worcestershire sauce
1 dash hot sauce
1/2 tsp. dry mustard
Butter for frying
Place corn in mixing bowl.
Lightly beat eggs and fold into corn.
Mix together flour, baking powder, celery powder,
salt and pepper. Fold into corn.
Add Worcestershire sauce, hot sauce and mustard
and beat thoroughly.

Heat 1/4 c. butter in skillet;
when foaming, add corn batter in tablespoonfuls.
Saute until bubbles appear on surface of fritters;
turn over and brown flip side. Serve warm.
Corn oysters will hold in warming oven 15-20 min.
Yield: About 20 fritters.