Nicole Hopper’s Delicious Corn Oysters
For a delightful snack or appetizer, try this easy recipe for corn oysters. These crispy fritters are made with fresh sweet corn and a simple batter that comes together in minutes.
Ingredients:
- 4 medium ears fresh sweet corn
- 4 green onions, thinly sliced
- 2 large eggs, beaten
- 1 cup (125g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup neutral oil, plus more as needed
- Flaky salt, for serving (optional)
Instructions:
Begin by cutting the corn kernels off the cobs and transferring them to a large bowl. You should aim for about 2 1/2 cups of corn kernels. To maximize the corn flavor, run the back of your knife along the cobs to release any remaining corn pulp and milk into the bowl.
Next, stir in the sliced scallions, beaten eggs, flour, salt, baking powder, black pepper, garlic powder, and paprika. Mix until a thick, cohesive batter is formed.
Heat the neutral 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 hot oil. Aim to fit about 12 fritters in a 12-inch skillet.
Cook the corn oysters, flipping occasionally, until they are nicely browned on both sides. This should take about 4 to 6 minutes in total. Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining batter. Add more oil to the skillet as needed if it becomes dry between batches. Once all the corn oysters are cooked, transfer them to a platter. Sprinkle with flaky salt if desired, and serve immediately.
Corn oysters are best enjoyed fresh, within 1 hour of cooking, to ensure maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To re-crisp, reheat them in a skillet or in an air fryer.
