The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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1 c grated fresh corn (from 3 to Freshly ground black pepper
4 medium-sized cobs) 1 egg white
1 egg yolk, beaten ¼ to ½ c vegetable shortening
2 T flour Salt
¼ tsp salt
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In a small mixing bowl, combine the grated corn, egg yolk, flour, salt
and a few grindings of black pepper. With a whisk or rotary beater, beat
the egg white until it forms unwavering peaks on the beater when it is
lifted out of the bowl. Gently but thoroughly fold it into the corn mixture.In an 8- to 10-inch heavy skillet, heat 2 T of shortening over high heat until a light haze forms over it. Drop the batter by teaspoonfuls into the fat (the corn oysters should be about the size of silver dollars) and fry them for a minute or two on each side, watching them carefully for any sign of burning and regulating the heat accordingly. Drain the corn oysters on paper towels, batch by batch as you proceed, and add more shortening to the pan as needed. There should be a thin film of fat on the bottom of the pan at all times. Before serving on a heated platter, sprinkle the corn oysters liberally with salt. These make good accompaniments to meat and chicken dishes. Makes about 20.
