|Nutritional Guidelines (per serving)|
|Servings: 2 to 2 1/2 Dozen (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These deep-fried corn oysters are fluffy little corn fritters that would be delicious with any meal. They're similar to hush puppies, but they're lightly sweetened and they're often served as an appetizer or breakfast dish. Drizzle them with golden syrup or maple syrup for a first course, appetizer, or breakfast dish, or serve them alongside fried fish or ham. Your family will love them!
If you don't have fresh ears of corn, use about 4 cups of frozen and thawed corn which has been mashed or lightly pulsed in the food processor to release some of its sweet juices. If the final batter seems to thick after folding in the egg whites, thin it with a small amount of milk.
- 5 to 6 ears fresh corn (about 4 cups of corn)
- 4 large eggs
- 1 cup all-purpose flour, 4 1/2 ounces
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper, optional
- 1/4 teaspoon cayenne pepper, optional
If you will be serving the fritters all at once, heat the oven to 170 F to 200 F to keep the initial batches warm.
With a sharp knife, cut kernels from the cob: first, cut halfway through the middle to release the "milk" then cut the remainder closer to the cob. Set aside. Or use frozen thawed corn. Mash them lightly or pulse a few times in the food processor to release some juices.
Heat about 3 inches of vegetable oil (peanut oil or canola are both good choices) to 365° F.
Meanwhile, separate the eggs, putting the egg whites in a small mixing bowl. Put the egg yolks in a larger mixing bowl and set aside.
Beat the egg whites until stiff but not dry. Set them aside.
Beat the egg yolks for about 2 minutes, or until light. Add the corn and mix until well blended.
In another bowl combine the flour, baking powder, sugar, salt, and peppers, if using; stir to blend thoroughly. Stir the dry mixture into the corn and egg yolk mixture until well blended.
Fold the beaten egg whites into the batter until well incorporated.
Drop the batter by spoonfuls -- about 4 to 6 at a time -- into the hot oil. Fry for about 3 to 4 minutes, turning frequently to brown them evenly. Remove to paper towels and continue with the next batch when the oil is back up to 365° F.
Transfer the drained fritters to a shallow baking pan and place them in the preheated (170 F to 200 F) oven to keep them hot if not serving immediately.