CORN OYSTERS
From America's Best Lost Recipes, cookbook. Corn oysters date back to the late 1800s'. Some of the early recipes were made with "Indian" green corn and the taste was thought to resemble that of oysters. When these fritters hit the hot oil, the batter sputters and invariably a stream of ot trails behind, making them look even more like fried oysters. According to Lois, whose family settled in Maryland in the 1600s, "this recipe is the original and makes truly tender, full of corn flavor, delicate corn oysters."-Lois Blumenthal,York, Pa.
Provided by mightyro_cooking4u
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grate the kernals from the cob into a medium bowl using the large holes of a box grater. Using the back of a knife, scrape any pulp remaining on the cobs into the bowl with the grated corn. Stir in the flour, cornstarch, eggs, salt, and remaining baking powder until well blended.
- Heat the oil in a Dutch oven over medium heat until it registers 350 degrees. Carefully drop 13 to 15 heaping T of batter into the hot oil and fry, turning once, until the corn oysters puff and are golden brown on both sides, about 2 minutes. Transfer to a paper-towel-lined plate. Add more oil to the pot if necessary and heat to 350 degrees. Repeat with remaining batter. Sprinkle the corn oysters with salt. Serve immediately.
- NOTE FROM TEST KITCHEN: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter. Be sure to keep temperature at 350, too low and the oysters become sodden with oil, too high and they become too dark before they are done.
Nutrition Facts : Calories 2761.8, Fat 295.1, SaturatedFat 38.8, Cholesterol 141, Sodium 4726.8, Carbohydrate 32.9, Fiber 2.5, Sugar 2.8, Protein 7.9
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Efe Mosemaka
[email protected]These were a bit too bland for my taste. I think I'll add some more spices next time.
Elodie Rita
[email protected]These were delicious! I used fresh corn and they were so sweet and flavorful. I will definitely be making these again.
Dylan Van Wyk
[email protected]I made these corn oysters for a potluck and they were a huge hit! Everyone loved them.
Dua H
[email protected]These were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Muzamil King
[email protected]I'm not a huge fan of corn, but I loved these corn oysters. They were so flavorful and addictive. I couldn't stop eating them!
Tiger tz Fanuel
[email protected]These were easy to make and tasted great! I'll definitely be making them again.
MR MASUM
[email protected]I followed the recipe exactly and my corn oysters turned out perfectly. They were crispy and golden brown on the outside and creamy and flavorful on the inside. I served them with a spicy remoulade sauce and they were a huge hit!
Sasa Sabeer
[email protected]These were a bit too bland for my taste. I think I'll add some more spices next time.
Samichha Chy
[email protected]I've made corn oysters before, but this recipe is by far the best. The addition of the green onions and bell pepper really takes them to the next level.
Md Obak
[email protected]These were delicious! I used fresh corn and they were so sweet and flavorful.
Rajpoot Mobile
[email protected]I love corn oysters, and this recipe didn't disappoint. They were easy to make and turned out perfectly.
Wennie Rotoras
[email protected]These corn oysters were a hit at my party! They were crispy on the outside and creamy on the inside, and the corn flavor really shone through. I'll definitely be making these again.