Eddy's Recipes - The Gantseh Megillah

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EDDY ROBEY'S RECIPES

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Corn Fritters

8/1/2002

Issue:
3.08

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

3 cups cut Corn, fresh or frozen
3 eggs, slightly beaten
3/4 cup Cracker crumbs
3/4 cup Self-Rising Flour Oil for frying
Method
Combine the Flour and Cracker Crumbs.
Mix in the cut Corn.
Add the slightly beaten Eggs, and mix well. The batter will be thick.
Heat about a half-inch of Oil in a skillet.
Drop the Batter into the Oil, about a tablespoon at a time.
Fry until golden on one side, then turn and brown the other side.
Drain on paper towels, and serve immediately.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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