CORN OYSTERS
These are excellent with maple syrup! Good for brunch or as an appetizer. A bit different than corn fritters... there is no leavening and these are not deep fried but pan fried in a bit of butter.
Provided by Aroostook
Categories Corn
Time 8m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Scrape or grate corn from cob.
- Mix flour/ salt with egg and milk to make a batter.
- Stir in the corn.
- Drop by spoonfuls into hot butter and fry until brown; turn over and brown other side.
- Serve hot.
Nutrition Facts : Calories 41.3, Fat 1.7, SaturatedFat 0.8, Cholesterol 20.7, Sodium 113.8, Carbohydrate 5.6, Fiber 0.5, Sugar 0.5, Protein 1.4
CORN OYSTERS
From America's Best Lost Recipes, cookbook. Corn oysters date back to the late 1800s'. Some of the early recipes were made with "Indian" green corn and the taste was thought to resemble that of oysters. When these fritters hit the hot oil, the batter sputters and invariably a stream of ot trails behind, making them look even more like fried oysters. According to Lois, whose family settled in Maryland in the 1600s, "this recipe is the original and makes truly tender, full of corn flavor, delicate corn oysters."-Lois Blumenthal,York, Pa.
Provided by mightyro_cooking4u
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grate the kernals from the cob into a medium bowl using the large holes of a box grater. Using the back of a knife, scrape any pulp remaining on the cobs into the bowl with the grated corn. Stir in the flour, cornstarch, eggs, salt, and remaining baking powder until well blended.
- Heat the oil in a Dutch oven over medium heat until it registers 350 degrees. Carefully drop 13 to 15 heaping T of batter into the hot oil and fry, turning once, until the corn oysters puff and are golden brown on both sides, about 2 minutes. Transfer to a paper-towel-lined plate. Add more oil to the pot if necessary and heat to 350 degrees. Repeat with remaining batter. Sprinkle the corn oysters with salt. Serve immediately.
- NOTE FROM TEST KITCHEN: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter. Be sure to keep temperature at 350, too low and the oysters become sodden with oil, too high and they become too dark before they are done.
Nutrition Facts : Calories 2761.8, Fat 295.1, SaturatedFat 38.8, Cholesterol 141, Sodium 4726.8, Carbohydrate 32.9, Fiber 2.5, Sugar 2.8, Protein 7.9
CORN OYSTERS
Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield 24 fritters
Number Of Ingredients 11
Steps:
- Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of the knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears.
- In a small bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. Then add the yolks to the corn. Stir in the heavy cream and jalapeno.
- Stir the flour, baking powder, salt, cayenne, and sugar together in a bowl. Then stir the flour mixture into the corn mixture until just combined. Do not overmix.
- Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
- Fill a heavy-bottomed Dutch oven or a deep iron skillet halfway with vegetable oil (so it is 2 to 4 inches deep). Heat the oil over medium-high heat until it reaches 350 degrees.
- When the oil is hot, carefully add 2-tablespoon scoops of the corn mixture, working in batches and being careful not to overcrowd the pan. (While they are cooking, the fritters may spatter hot oil, so be careful; a splatter screen may come in handy.) Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed for even color. Remove, and drain on a paper towel-lined plate. Season with the Essence, and serve immediately.
CORN OYSTERS
Make and share this Corn Oysters recipe from Food.com.
Provided by mizzlizzita
Categories Lunch/Snacks
Time 9m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Put the frozen corn in a colander. Rinse it until the ice crystals melt.
- Pour the corn into a bowl.
- Stir in the milk, flour or corn meal, salt, and pepper.
- Lay paper towels on top of a plate and set it aside.
- Set a skillet over medium-high heat on the stove.
- Heat the butter and oil in the skillet until the butter is melted.
- Put tablespoon-fulls of batter in the hot skillet.
- Cook until golden-brown. Repeat with the other side.
- Drain the oysters on the paper towels and cover with foil to keep them warm.
- Repeat with the others and serve hot.
Nutrition Facts : Calories 339.3, Fat 20.1, SaturatedFat 7.2, Cholesterol 93.7, Sodium 480.1, Carbohydrate 36.2, Fiber 2.7, Sugar 0.2, Protein 7.7
CAST-IRON OYSTER AND CORNBREAD STUFFING
Growing up in the mid-Atlantic region, my family has always included oysters as a big part of our dining table. This recipe is the perfect way to incorporate these typically uncooked gems into the traditional Thanksgiving spread and pay homage to the early Black oyster farmers of America. The briny and buttery flavor combined with the sweet cornbread is sure to be the talk of the table!
Provided by Food Network
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
- Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
- Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
- Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.
FRIED OYSTERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep fryer to 350 degrees F.
- Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
- Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
- Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.
CORN AND OYSTER BISQUE
Steps:
- Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.
CORN AND OYSTERS
Steps:
- Preheat oven to 350 degrees F. Drain, rinse, and cut oysters. Stir together oysters and corn.
- Crush crackers and sprinkle on top. Put a few dabs of margarine on top of crackers.
- Bake for 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAM CORN AND OYSTERS
Make and share this Cream Corn and Oysters recipe from Food.com.
Provided by joditrout
Categories Low Cholesterol
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with.
- oysters, and dot with butter, repeat layers.
- Sprinkle top with salt, pepper, and paprika. Dot with butter. Take.
- reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole.
- Bake at 350°F for about 1 hour until top of casserole is brown.
Nutrition Facts : Calories 401.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 62.7, Sodium 814.2, Carbohydrate 53.5, Fiber 2.1, Sugar 8, Protein 17.6
OYSTER CORN CASSEROLE
Make and share this Oyster Corn Casserole recipe from Food.com.
Provided by Diana Adcock
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Butter a casserole dish.
- Combine the ingredients in the order listed.
- Pour into prepared casserole dish.
- Bake for 35 minutes.
- Serve hot.
Nutrition Facts : Calories 293.8, Fat 22.5, SaturatedFat 13.5, Cholesterol 116.5, Sodium 723.6, Carbohydrate 22.8, Fiber 1.4, Sugar 4.8, Protein 4.3
CORN AND OYSTERS BAKE
Steps:
- Combine all ingredients in the order listed.
- Bake the mixture in a greased 1 1/2 quart baking dish at 325 degrees for 25 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CORN OYSTERS
Provided by Marian Burros
Categories dinner, side dish
Time 36m
Yield 4 servings as first course
Number Of Ingredients 8
Steps:
- Preheat oil to 375 degrees.
- Slice kernels off corn and remove any lingering silk. Place kernels in medium bowl.
- Add 4 tablespoons flour, yolks, salt, pepper and maple sugar. Knead the mixture through your fingers, bruising the kernels. This will release the corn's ''milk'' and help prevent small explosions when frying. The final consistency should be that of loose oatmeal. If it is too loose, add more flour.
- Beat egg whites and carefully fold into mixture.
- Drop mixture by tablespoonfuls (slide off spoon with your finger) into the hot fat. Cook 2 minutes on each side; drain thoroughly and serve with spicy tartar sauce (see recipe).
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