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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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