Recipe - Corn Oysters

One half cup Flour
One half teaspoon Baking powder
One half teaspoon Salt
1 cup Frozen corn kernels;
defrosted
1 Egg; well beaten
2 tablespoon Butter; melted
1 tablespoon Milk
1 cup Peanut oil

MAKES 12

This one has you stumped, doesn't it? I first heard about this dish from
a fellow who works on the airlines. I told him about the show I was working
on at the time, the Corn Show, and he told me I had to have a corn oyster.
A young chef, I believe he is in Boston, has done much research into real
American cooking and now serves this dish. I had to do some real digging
before I could find his source, which I will tell you now was The New
England Yankee Cookbook, published in 1939, the year I was born. The book
is now out of print, but some enterprising usedbookstore person might be
able to find you a copy. It is a delight. In any case, these are
delightful, though rich.

A corn oyster is simply a deepfried corn fritter shaped like an oyster.
So there! However, you should know that the Shaker community is given
credit for this simple and unusually good dish.

Mix the dry ingredients together in your electric mixer bowl. Mix them
well. Put the corn in your food processor with the metal blade and give it
a few chops. We want the corn chopped fine but not mushy. Mix the corn with
the remaining ingredients, except the peanut oil, and mix into the flour
mixture. You should have a thick batter.

Heat the oil in a large black frying pan to about 375ø. Drop spoonfuls
of the batter into the fat and cook until golden brown, turning once. They
should be about the size of, and look like, a small oyster. Serve as a
bread course with dinner.

NOTE: You may also wish to deepfry these little jewels.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.