CORN OYSTERS
Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield 24 fritters
Number Of Ingredients 11
Steps:
- Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of the knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears.
- In a small bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. Then add the yolks to the corn. Stir in the heavy cream and jalapeno.
- Stir the flour, baking powder, salt, cayenne, and sugar together in a bowl. Then stir the flour mixture into the corn mixture until just combined. Do not overmix.
- Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
- Fill a heavy-bottomed Dutch oven or a deep iron skillet halfway with vegetable oil (so it is 2 to 4 inches deep). Heat the oil over medium-high heat until it reaches 350 degrees.
- When the oil is hot, carefully add 2-tablespoon scoops of the corn mixture, working in batches and being careful not to overcrowd the pan. (While they are cooking, the fritters may spatter hot oil, so be careful; a splatter screen may come in handy.) Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed for even color. Remove, and drain on a paper towel-lined plate. Season with the Essence, and serve immediately.
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Olga Mackeviciene
[email protected]Meh.
emma p
[email protected]These corn oysters were way too oily for my taste. I think I'll try a different recipe next time.
Ail G
[email protected]I followed the recipe exactly and my corn oysters turned out really dry. I'm not sure what went wrong.
Kelly Helena Paiken
[email protected]These corn oysters were a bit bland for my taste. I would add some more seasoning next time.
Sufyan Shaihk
[email protected]I'm not usually a fan of corn oysters, but these were really good. They were light and fluffy and had a great flavor.
Stephen Ofori
[email protected]These were a great way to use up some leftover corn. They were quick and easy to make and they tasted great.
BD Maruf
[email protected]I love corn oysters and these were some of the best I've ever had. They were crispy, creamy, and flavorful.
Abraham Sunu
[email protected]These corn oysters were easy to make and turned out great! I served them with tartar sauce and they were a hit.
Ruzanna Gasparyan
[email protected]I was a bit skeptical about these at first, but I'm so glad I tried them. They were so good! I'll definitely be making them again.
Muhammad Afaq
[email protected]These were delicious! I made them for a party and everyone loved them. I will definitely be making them again.
md shorif
[email protected]I've made these corn oysters several times now and they're always a crowd-pleaser. They're so easy to make and they're always delicious.
Jonathan Nielsen
[email protected]These corn oysters were a hit! They were crispy on the outside and creamy on the inside. I loved the addition of the bacon and green onions.