Return to Content

Corn Oysters

Corn Oysters
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 4

So named because of their resemblance to the familiar shellfish, corn oysters are a classic variation of corn fritters.


  • 2 cups uncooked corn kernels (4 large ears)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 large eggs, separated
  • 1 tablespoon water
  • Vegetable oil for frying


1. Place the corn kernels in a large mixing bowl. Sprinkle on the flour, salt, and pepper and toss to combine. In a separate bowl, whisk the egg yolks and water. Add to the corn and stir to blend well.
2. In another bowl, beat the egg whites until soft peaks form. Add to the corn mixture and fold in.
3. Heat 1/2 inch of oil in a large skillet. Drop in the batter by tablespoonfuls, allowing it to fall in oval, oyster-shaped mounds. Cook for 2 to 3 minutes, turning to brown both sides. Drain on absorbent paper and serve on a napkin-lined plate.
Updated Thursday, November 18th, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.