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Corn Oysters

Corn Oysters
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If there are no oysters in the Midwest you have to create them. Yes, the Midwest is famous for its agricultural products, but not for oysters. Corn, the queen (or King?) of our ‘Corn Belt’ fields, is the main diet ingredient here. When it comes to chowder – it is a corn chowder; bread – corn bread, and our oysters – they are also made from magical golden kernels and taste incredibly delicious (sorry, Virginia and Connecticut).

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I don’t know where the term ‘corn oysters’ came from. My guess, this dish got its name because of patty’s shape – they really remind spoon-like oysters.

These crunchy-creamy-sweet-and-salty fritters are my favorites among the corn dishes. They are excellent as a side dish, appetizer or snack. Corn oysters are also great for game parties or as a picnic food. Once prepared (it is so easy to make them) this ‘baby pancakes’ can be enjoyed hot, directly from a pan, at room temperature, or from a fridge.

If there is cowboy caviar in Texas – why it can’t there be corn oysters in the Midwest? Ha-ha…

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Instructions:

Leave the kernels whole (for more texture) or chop them.

In a bowl mix all the ingredients except oil.

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In a frying pan heat the oil. With a tablespoon transfer the ‘oysters’ into the pan, then flatten them slightly with a back of the spoon to form baby pancakes. Cook on both sides over medium heat until golden brown for 2-3 minutes on each side.

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Serve the corn oysters as is, with green salad, soup, sour cream, honey-mustard or yogurt dip.

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Print

Corn Oysters

Course Appetizers, Side Dish, Vegetarian
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 pieces
Author Nina Phomina

Ingredients

  • 1 cup fresh or frozen corn kernels (if needed, use canned corn)
  • 1 egg , lightly beaten
  • 2 tbsp flour
  • dash of nutmeg
  • dash of cayenne pepper
  • salt
  • ground black pepper
  • 1-2 tbsp finely chopped fresh dill (optional)
  • olive oil for frying (or other neutral oil)

Instructions

  1. Leave the kernels whole (for more texture) or chop them.
  2. In a bowl mix all the ingredients except oil.
  3. In a frying pan heat the oil. With a tablespoon transfer the ‘oysters’ into the pan, then flatten them slightly with a back of the spoon to form baby pancakes. Cook on both sides over medium heat until golden brown for 2-3 minutes on each side.
  4. Serve the corn oysters as is, with green salad, soup, sour cream, honey-mustard or yogurt dip.

Recipe Notes

If you are using canned corn, remember, it is already salty.

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Cook with pleasure and enjoy the world!



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