Corn Oysters
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These batter-coated corn fritters are really called "Corn Oysters" and can be made from fresh or canned whole kernel corn. They are perfect to seve with fish or ham, or try serving them for breakfast with maple syrup and sausage.
INGREDIENTS
2 eggs
3 to 4 ears fresh corn or 1 (12-ounce) can whole kernel corn, drained
1/8 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sifted all-purpose flour, sift before measuring
1/4 teaspoon baking powder
About 1/4 cup vegetable oilSeparate eggs, placing egg whites in a small bowl and they egg yolks in a large bowl. (Eggs are easiest to separate if they are cold.) Cover yolks and set aside. Let egg whites stand at room temperature to warm up.
Using a portable electric mixer, a mixer on a stand, or a rotary hand beater, beat egg whites at high speed until stiff peaks hold when beaters are slowly lifted. Set beaten egg whites aside while you prepare the rest of the corn-oyster batter.
Cut corn off cobs (makes 2 cups kernels). Uncover egg yolks. Beat slightly with a fork. Add corn, Worcestershire sauce, salt and pepper. Using a wooden spoon, stir corn mixture until ingredients are thoroughly combined. Stir in sifted flour and baking powder.
Gently transfer beaten egg whites to the corn-egg-yolk mixture. Fold in egg whites, using a rubber spatula and an under-and-over motion. Set aside. Put 2 tablespoons vegetable oil in a large skillet and place over medium heat. Heat until very hot.
Drop corn mixture by tablespoonfuls into the hot oil and brown for 3 minutes. Carefully turn each corn oyster over, using a metal spatula or slotted spoon, and brown second side for 3 more minutes. Remove from skillet and place on paper towels to drain.
Place on platter in warm oven to keep corn oysters hot. Repeat with remaining corn mixture until all are cooked and browned, adding more oil to the skillet as necessary. Serve with maple syrup and sausage for breakfast or brunch.
Makes about 12 Corn Oysters