Corn Oysters

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 ears corn, medium ears, husks and silk removed
• 1/2 cup flour, all-purpose
• 1/4 cup cornstarch
• 4 eggs, large
• 12 teaspoons salt
• 1/4 teaspoon baking powder
• 2 quarts vegetable oil

Recipe

• 1 grate the kernals from the cob into a medium bowl using the large holes of a box grater. using the back of a knife, scrape any pulp remaining on the cobs into the bowl with the grated corn. stir in the flour, cornstarch, eggs, salt, and remaining baking powder until well blended.
• 2 heat the oil in a dutch oven over medium heat until it registers 350 degrees. carefully drop 13 to 15 heaping t of batter into the hot oil and fry, turning once, until the corn oysters puff and are golden brown on both sides, about 2 minutes. transfer to a paper-towel-lined plate. add more oil to the pot if necessary and heat to 350 degrees. repeat with remaining batter. sprinkle the corn oysters with salt. serve immediately.
• 3 note from test kitchen: use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter. be sure to keep temperature at 350, too low and the oysters become sodden with oil, too high and they become too dark before they are done.