Why I Love This Recipe
A tasty little side dish which is slightly different from newer recipes. When it was printed in the Capper magazine back in 1943, it was considered a main dish, a substitute for meat. If you seek even more flavor, try frying these in bacon grease, or a mixture of bacon grease and oil. Delicious!
Ingredients You'll Need
1 can corn, drained of juice, or one bag frozen corn, defrosted
1 beaten egg
1 cup all-purpose flour
1/4 cup cream (or evaporated milk)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Combine corn, egg, flour, cream, and seasonings in a medium bowl, mixing well. Heat a skillet of desired frying oil or bacon drippings to 365 degrees. Form "oysters" by dipping a tablespoon of batter, then carefully placing it into the oil. NOTE: Be sure to use a skillet which has a good lid, as the oysters will pop. Variations: You can substitute grated Zucchini for the corn, just drain it in a strainer for 10 minutes before adding to batter. Also use the batter, with corn, to coat peeled jumbo shrimp, dried and seasoned with additional salt and cayenne, and fry as directed above until golden. Finally, if you have an abundance of real oysters, dip into batter for a delicious appetizer. You may wish to eliminate the corn, and simply call them Fried Oysters. Enjoy.