Corn Oysters

Samantha’s Cookbook, p. 24

2 cups frozen corn kernels

¼ cup milk

1/3 cup flour

1 egg

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

2 tablespoons oil

Put the frozen corn into a colander. Rinse it with cold water until the ice crystals disappear.

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Pour the corn into a medium mixing bowl. Stir in the milk, flour, egg, salt, and pepper.

Dirty food.

Sloppy food!

Lay paper towels on top of a platter. Then set it aside.

Place a skillet over medium-high heat. Add the butter and oil.

And that's the story of how I pretty much made ghee for a Victorian American recipe.

Use the wooden spoon to spread the melted butter and oil evenly in the skillet. Then put 6 small spoonfuls of the corn mixture into the skillet.

Let the corn oysters cook for 2 to 3 minutes, or until the bottoms are golden brown.

I know that laugh...

Use a spatula to turn the corn oysters gently. Cook them for 2 to 3 minutes more, or until both sides are brown.

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Drain the corn oysters on the platter covered with paper towels. Cover the platter with foil to keep them warm.

Corn, redux.

Keeping it cozy.

Continue frying oysters in the same way until the corn mixture is gone. You should have about 16 corn oysters.

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Remove the foil and paper towels from the platter and serve the corn oysters hot.

My Rating: 4/5 "Simple fried food with great flavor. When I microwaved this for lunch at work everyone was asking about it because it smelled awesome. A great salty side dish, or even a snack in its own right."