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Corn Oysters

Gadget.Cook's picture
  Corn on the cob/One can of 8-ounce whole kernel corn, drained 10 Cup (160 tbs) (2 Ears)
  Canned whole kernel corn 8 Ounce, drained
  Egg 1 , beaten
  All purpose flour 1⁄4 Cup (4 tbs)
  Light cream/Milk 3 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cooking oil 2 Cup (32 tbs) (For Deep-Fat Frying)

If using fresh corn, remove husks and silks.
With sharp knife, cut down through the center of kernels on each row of corn; scrape corn off cob.
(If using canned corn, coarsely chop the corn.) In bowl combine egg, flour, cream or milk, butter or margarine, salt, pepper, and corn.
In wok heat 1 1/2 inches cooking oil to 365°.
Carefully drop corn mixture into the hot oil by tablespoonfuls.
Fry a few at a time about 2 minutes or till golden, turning once.
Drain on paper toweling.

Recipe Summary

Difficulty Level: 
Stir Fried
Preparation Time: 
5 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6164 Calories from Fat 4414

% Daily Value*

Total Fat 500 g769.4%

Saturated Fat 84.5 g422.3%

Trans Fat 0 g

Cholesterol 293.7 mg97.9%

Sodium 678.2 mg28.3%

Total Carbohydrates 433 g144.5%

Dietary Fiber 52.5 g210%

Sugars 75.6 g

Protein 68 g136.8%

Vitamin A 102% Vitamin C 198.5%

Calcium 13.2% Iron 75.6%

*Based on a 2000 Calorie diet

Corn Oysters Recipe