You say…corn oysters? Yup! There isn ‘t an oyster or anything that could be attributed to an oyster in this recipe. It is the shape it takes when cooking.
- 2 large eggs, separated
- 2 cups freshly cut corn
- 1/8 tsp. Worchestershire sauce
- pinch each of salt and pepper
- 1/4 cup flour
- 1/4 tsp. baking powder
- 2 tbsp. Crisco oil
In a small bowl, beat the egg whites until stiff, but not dry and set aside.
In another bowl, beat the yolks slightly, and add the corn, Worchestershire sauce, salt and pepper and mix well. Stir in the flour and baking powder and mix well. Fold in the egg whites carefully.
Heat the oil in a skillet over medium heat and drop the mixture by tablespoonfuls, cooking until it turns golden. Turn them over and repeat. This should take about 3 minutes per side. If you need to, add a little more oil.
Keep them hot while cooking the remaining batter. This makes 12 ‘oysters’. Makes a really nice side dish for any meal, especially barbecue