Prep 5 mins
Cook 3 mins
These are excellent with maple syrup! Good for brunch or as an appetizer. A bit different than corn fritters... there is no leavening and these are not deep fried but pan fried in a bit of butter.
- 1 cup corn (either fresh off the cob or canned whole kernel, drained)
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 3 tablespoons milk or 3 tablespoons light cream
- 1 tablespoon melted butter
- salt and pepper
- butter (for frying)
- Scrape or grate corn from cob.
- Mix flour/ salt with egg and milk to make a batter.
- Stir in the corn.
- Drop by spoonfuls into hot butter and fry until brown; turn over and brown other side.
- Serve hot.
Delightful and fun recipe. Easy to make and went very well with dinner. The maple syrup was perfect.
Delicious, easy to make, I first made Corn Oysters over 55 years ago. Hadn't made them in years. I don't remember where I got the recipe or if it was like this one. These are so good and will be making them again. DH really likes them.
This is a family favorite. I use frozen corn (supersweet white) straight from the bag. After frying a few at a time, I hold them in a hot oven on a cookie sheet. They lose a little crispness this way, but it's the best I can do. I always have to make a lot of these because there never seem to be enough. Simple, homey and delicious, and a great compliment to almost any meal.