|Grated corn||1 Cup (16 tbs) (fresh from 4 medium sized cobs)|
|Egg yolk||1 , beaten|
|Freshly ground black pepper||To Taste|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
In a small mixing bowl, combine the grated corn, egg yolk, flour, salt and a few grindings of black pepper.
With a whisk or rotary beater, beat the egg white until it forms unwavering peaks on the beater when it is lifted out of the bowl.
Gently but thoroughly fold it into the corn mixture.
In an 8- to 10-inch heavy skillet, heat 2 tablespoons of shortening over high heat until a light haze forms over it.
Drop the batter by teaspoonfuls into the fat (the corn oysters should be about the size of silver dollars) and fry them for a minute of two on each side, watching them carefully for any sign of burning and regulating the heat accordingly.
Drain the corn oysters on paper towels, batch by batch as you proceed, and add more shortening to the pan as needed.
There should be a thin film of fat on the bottom of the pan at all times.