Corn Oysters

Total Time:
30 min
20 min
10 min

about 26 fritters

  • 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
  • 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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