Corn Oysters Are the Retro Summer Dish You Need to Make
Ingredients
- 4 medium sweet corn
- 4green onions green onions green onions
- 2 large eggs, beaten
- 125 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup neutral oil
- Flaky salt Flaky salt Flaky salt
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Instructions
- Cut the corn kernels off the cobs and transfer the kernels to a large bowl. (You should have about 2 1/2 cups corn kernels.) Working over the bowl, run the back of your knife along the cobs to release any remaining corn pulp and milk.
- Stir in the scallions, eggs, flour, salt, baking powder, pepper, garlic powder, and paprika until a thick, cohesive batter forms.
- Heat the oil in a large skillet over medium heat until it shimmers. Working in batches, use a 2-teaspoon cookie scoop or two small spoons to drop the batter into small mounds in the oil (you should be able to fit about 12 fritters in a 12-inch skillet). Cook, flipping occasionally, until the fritters are browned on both sides, 4 to 6 minutes total.,Transfer the corn oysters to a paper towel-lined plate to drain. Repeat frying with the remaining batter, adding more oil to the skillet as needed if it becomes dry.
- Transfer the corn oysters to a platter, sprinkle them with flaky salt, and serve.,Corn oysters are best eaten fresh (within 1 hour of cooking) for maximum crispiness, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in an air fryer to re-crisp as best as possible.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original