Because these sauteed corn fritters are rounded in shape, they are often called "corn oysters" in their native New England, where they are a popular vegetable accompaniment. The fresher the corn, the better the flavor of these little nuggets.
- 3 large ears of corn
- 2 egg yolks
- 4 teaspoons all-purpose flour
- 4 teaspoons cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg whites
- 3-4 tablespoons cooking oil
Remove the husks from fresh ears of corn; pull off the silk. Rinse and pat dry. With a sharp knife, cut the kernels from the cobs to measure 9 ounces corn.
In a small mixing bowl, beat the egg yolks with an electric mixer on high speed for about 5 minutes, or till thick and lemon colored. Stir in the corn, flour, cornmeal, sugar, salt and pepper.
Wash the beaters thoroughly. In a medium mixing bowl, beat the egg whites on high speed till stiff peaks form (tips stand straight). Gently fold the egg whites into the corn mixture.
Heat 2 tablespoons oil in a large frying pan; add the batter by rounded tablespoons. Fry the fritters, a few at a time, over medium heat for 5-6 minutes, or till they are golden brown and crisp, turning once and adding remaining oil as necessary. As fritters are cooked, transfer them to a heated platter; keep warm in a preheated 300 degrees F oven till all are fried. Serve warm.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
196 calories; 11g total fat; 85mg cholesterol; 270mg sodium; 21g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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