Corn Oysters

Name: Corn Oysters
Yield: 4 servings as first course
Ingredients: Corn oil for deep frying; 2 cups fresh corn kernels; 4 to 6 tablespoons unbleached flour; 2 egg yolks; ½ teaspoon salt; 20 grinds white pepper, or ¼ teaspoon; 1 to 2 teaspoons granulated maple sugar, depending on sweetness of corn (see note); 2 egg whites

By Marian Burros

Updated October 11, 2023

Total Time: 36 minutes
Prep Time: 14 minutes
Cook Time: 22 minutes
Rating: 3(5)
Comments: Read comments

Featured in: In Boston, Pilgrims' Food (With a Touch of Paris)

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings as first course

Corn oil for deep frying
2 cups fresh corn kernels
4 to 6 tablespoons unbleached flour
2 egg yolks
½ teaspoon salt
20 grinds white pepper, or ¼ teaspoon
1 to 2 teaspoons granulated maple sugar, depending on sweetness of corn (see note)
2 egg whites

Ingredient Substitution Guide

Preparation

Step 1
Preheat oil to 375 degrees.
Step 2
Slice kernels off corn and remove any lingering silk. Place kernels in medium bowl.
Step 3
Add 4 tablespoons flour, yolks, salt, pepper and maple sugar. Knead the mixture through your fingers, bruising the kernels. This will release the corn's ''milk'' and help prevent small explosions when frying. The final consistency should be that of loose oatmeal. If it is too loose, add more flour.
Step 4
Beat egg whites and carefully fold into mixture.
Step 5
Drop mixture by tablespoonfuls (slide off spoon with your finger) into the hot fat. Cook 2 minutes on each side; drain thoroughly and serve with spicy tartar sauce (see recipe).