Corn Oysters

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
about 26 fritters
Level:
Intermediate

Ingredients
  • 6 ears fresh corn
  • 2 eggs, separated
  • 2 tablespoons heavy cream
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon Essence, plus extra for seasoning, recipe follows
  • Pinch sugar
  • Vegetable oil, for frying
Directions

Holding the base of 1 ear of corn into a medium bowl, cut the kernels off, slicing halfway through each kernel. Using the back of the knife or a small spoon, scrape the milk out of the cob into the bowl with the cut kernels. Cut the remaining half of the kernels off the cob. Repeat with remaining cobs.

In a separate bowl, whisk the egg yolks until pale and slightly thickened. Add heavy cream and beaten egg yolks to the cut kernels.

Stir together the flour, baking powder, salt, Essence, and a pinch of sugar. Stir the flour mixture into the corn mixture, until just combined.

Beat egg whites until medium to stiff peaks form. Fold whites into corn mixture until thoroughly combined.

Fill a heavy-bottomed Dutch oven or deep iron skillet halfway up the sides (2 to 4 inches deep) with the vegetable oil. Heat oil over medium-high heat until it reaches 360 degrees F.

When the oil is heated, carefully add the corn mixture by 2 tablespoonfuls into the hot oil (it may be necessary to fry in batches). Fry 2 to 3 minutes or until golden. Turn fritters and fry an addition 2 minutes or until golden. Remove and drain on paper towel-lined plate. Season with Essence and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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