Corn Oysters
Ingredients
Directions
Prepare the corn
Take one dozen ears of corn.
Season with salt and pepper to taste.
Add one tablespoonful of flour.
Score the corn down the center of each row of the grains; then with the back of a knife press out the pulp, leaving hull on the cob.
Make the batter and cook
Add the beaten eggs, flour and seasoning.
If the corn is very juicy, you may have to add more flour; but you only want enough so as to be able to turn.
Drop a spoonful on a griddle or in a well greased spider; brown on one side and then on the other.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Corn (in the method)
- Forms the body of the fritter and supplies its sweet flavour and moisture.
- Flour (in the method)
- Absorbs the juice from the pulp so the mixture holds together rather than running.
- Eggs (in the method)
- Bind the corn and flour so the mixture sets as it cooks.
The step that matters
Adding flour to juicy corn. Flour soaks up the free liquid from the pulp. Too little leaves the batter too wet to hold its shape on the griddle, while too much makes it dense and dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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