Yield: 12 Servings
|½ teaspoon||Baking powder|
|1 cup||Frozen corn kernels; defrosted|
|1 \N||Egg; well beaten|
|2 tablespoons||Butter; melted|
|1 cup||Peanut oil|
This one has you stumped, doesn't it? I first heard about this dish from a fellow who works on the airlines. I told him about the show I was working on at the time, the Corn Show, and he told me I had to have a corn oyster.
A young chef, I believe he is in Boston, has done much research into real American cooking and now serves this dish. I had to do some real digging before I could find his source, which I will tell you now was The New England Yankee Cookbook, published in 1939, the year I was born. The book is now out of print, but some enterprising used-bookstore person might be able to find you a copy. It is a delight. In any case, these are delightful, though rich.
A corn oyster is simply a deep-fried corn fritter shaped like an oyster.
So there! However, you should know that the Shaker community is given credit for this simple and unusually good dish.
Mix the dry ingredients together in your electric mixer bowl. Mix them well. Put the corn in your food processor with the metal blade and give it a few chops. We want the corn chopped fine but not mushy. Mix the corn with the remaining ingredients, except the peanut oil, and mix into the flour mixture. You should have a thick batter.
Heat the oil in a large black frying pan to about 375ø. Drop spoonfuls of the batter into the fat and cook until golden brown, turning once. They should be about the size of, and look like, a small oyster. Serve as a bread course with dinner.
NOTE: You may also wish to deep-fry these little jewels.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .