'3 tablespoons' of butter or margarine
'6 tablespoons' of all-purpose flour
One cup of warm milk
One can of cooked and drained green corn
One and three-quarters cups of cooked fresh corn
Salt and black pepper to taste
Two egg yolks, lightly beaten
One tablespoon of chopped parsley
For serving: all-purpose flour, Two eggs, beaten with two tablespoons of milk, and all-purpose flour
'2 cups' of breadcrumbs
'3 tablespoons' of butter or margarine
'6 tablespoons' of all-purpose flour
One cup of warm milk
One can of cooked and drained green corn
One and three-quarters cups of cooked fresh corn
Salt and black pepper to taste
Two egg yolks, lightly beaten
One tablespoon of chopped parsley
For serving: all-purpose flour, Two eggs, beaten with two tablespoons of milk, and all-purpose flour
'2 cups' of breadcrumbs
Melt the butter or margarine
Add the all-purpose flour and mix well for about 3 minutes
Remove from heat and add warm milk gradually, stirring vigorously
Return to heat and cook, stirring for about 5 minutes
Add the egg yolks, parsley, green corn, salt, and black pepper to taste
Spread the mixture onto a greased plate and refrigerate until firm
With floured hands, shape into fritters
Dip in flour, eggs, and breadcrumbs
Refrigerate for another 30 minutes
Fry in hot oil until golden and drain on absorbent paper
Make about 21 fritters
