Corn Oysters

Name: Corn Oysters
Ingredients: 2 large eggs, separated; 1/2 teaspoon dark brown sugar; 1 1/4 teaspoons salt; 6 ears fresh corn, kernels cut from the cobs (3 cups; see Note, page 121); 2 tablespoons buttermilk; 1/2 cup unbleached all-purpose flour; 1/2 cup cornmeal; 2 teaspoons baking powder; Vegetable oil, for frying

9 ingredients

12 steps

Ingredients

2 large eggs, separated
1/2 teaspoon dark brown sugar
1 1/4 teaspoons salt
6 ears fresh corn, kernels cut from the cobs (3 cups; see Note, page 121)
2 tablespoons buttermilk
1/2 cup unbleached all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
Vegetable oil, for frying

Directions

1

In a bowl, whisk together the egg yolks, brown sugar, and 1/2 teaspoon of the salt until the mixture is pale and slightly thickened.
2

Put the corn in a large bowl.
3

Add the buttermilk and the egg-yolk mixture and stir to combine.
4

Whisk together the flour, cornmeal, baking powder, and the remaining 3/4 teaspoon salt.
5

Stir into the corn until just combined.
6

Heat 2 inches of oil in a large pot or electric skillet to 325F.
7

Beat the egg whites until medium to stiff peaks form.
8

Fold the whites into the corn mixture until thoroughly combined.
9

Working in batches, drop the corn mixture into the hot oil 1 tablespoon at a time.
10

Fry on one side for 2 to 3 minutes, until golden.
11

Turn the fritters and fry the second side for 2 minutes or until golden.
12

Remove and drain on a wire rack set over a paper-towel-lined baking sheet to catch drips.