Corn Oysters

  • 2 cups raw corn pulp* (takes from 6 to 8 ears, depending on size)
  • 2 eggs, separated
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • a few tablespoons canola oil for frying

Set the corn pulp in a medium bowl and stir in the egg yolks, flour, salt, and pepper.

In another bowl, whip the egg whites; blend gently into the batter.

Heat a frying pan or griddle over medium heat. Film with oil. Drop teaspoonfuls of batter and fry until brown on both sides. Drain on paper towels for a moment. Serve piping hot.

* Marion has a special Pennsylvania Dutch tool for this job (available online—search: sweet corn scraper), but I just lay a box grater on a plate and run the raw ears over the largest holes.

Serves 6.

Click here to read the story behind this Corn “Oysters” Recipe.

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