CookEat Recipe
Baltimore Oyster and Corn Fritters
Blanched oysters and canned corn in spoon-dropped batter; output count unprinted. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3007. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Food-safe shucked oyster origin, full cooking and clean draining replace historic raw-handling assumptions. Cloth draining is historical only. Limites : Batter volume and heaping-spoon drop size make final fritter count materially unknown; photo/No3006 service held until measured.
Method
Steps
Step 1
Blanch twelve qualified shucked oysters in boiling water five-minute source guide, drain and dice very small. Drain half-pint cooked corn and combine with oysters, parsley, flour, whole egg, separate yolk, cream, baking powder and seasonings; beat five minutes.
Step 2
Heat three tablespoons leaf lard in broad pan. Drop HEAPING TABLESPOONFULS of actual batter as individual fritters; fry roughly three-minute source guide per side until golden and verified egg/oyster-safe. Drain on food-safe rack/paper and count FINISHED fritters; twelve are needed if serving No3006, but no yield is promised.
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