Corn Oysters

2 cups corn pulp

2 Tbsps. fat

2 eggs                                               

Salt and pepper

2 Tbsps. flour

 If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of the sieved varieties. Beat the egg-yolks and whites separately and add to the grated corn, with flour and fat, salt and pepper. Drop the batter from a spoon into hot fat (360-370 F.) and fry light brown (2-3 minutes) Drain on paper towel. Serve hot.