Grate the corn, while green and 10der, with a coarse grater, into
a deep dish. For two ears of corn, allow one egg; beat the whites
and yolks separately, and add them to the corn, with one tablespoonful
of wheat flour and one of butter, a teaspoonful of salt and pepper
to taste. Drop spoonfuls of this batter into a frying pan with hot
butter and lard mixed, and fry a light brown on both sides.
In taste, they have a singular resemblance to
fried oysters. The
corn must be young.