Return to Content

Corn Oysters

by

Yield: Serves 4

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

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111