Modern Corn Oysters
A modernized version of corn oysters, featuring fresh corn kernels, a light batter, and pan-fried to golden perfection. Serve as a savory side or appetizer.
Ingredients
- 2 cups Fresh corn kernels (From about 3-4 ears of corn)
- 1 Large egg (Well-beaten)
- 0.25 cup All-purpose flour
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black pepper (Freshly ground, or to taste)
- 0.5 cup Vegetable oil (For frying)
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Instructions
- 1Cut the corn kernels from the cobs. You should have about 2 cups of corn kernels.
- 2In a medium bowl, combine the corn kernels, beaten egg, flour, salt, and pepper. Mix well until a batter forms.
- 3Heat the vegetable oil in a large skillet or on a griddle over medium heat. Once the oil is hot, drop spoonfuls of the corn batter into the hot oil, forming small, oyster-sized fritters. Fry for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- 4Remove the corn oysters from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
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