Corn Oyster Fritters

Preparation info

  • Yields


    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

These fritters make an excellent first course or luncheon entrée, though in the South they are usually served alongside a meat dish. In Maryland and Virginia, they accompany fried chicken.


  • 1 cup (235 ml) chopped, drained oysters
  • 4 eggs, separated
  • 1 cup (235 ml) fresh corn, grated
  • ¼ cup (60 ml) minced onion
  • ½ cup (61 g) flour
  • ¾ teaspoon salt
  • 6 grindings fresh pepper
  • teaspoon nutmeg
  • 1 tablespoon fresh, chopped parsley


    Fat for Frying

    Vegetable oil or lard

    Chop and drain the oysters and reserve. Separate the eggs. Beat the yolks and add the grated or finely cut fresh corn along with the onion. Slowly add flour while stirring until evenly mixed. Add the oysters and seasonings. When ready to begin frying, heat ½ inch ( cm) of fat in the skillet to 360°F (182°C). Beat the egg whites until stiff and fold into the oyster-corn mixture. Drop by spoonfuls into the fat. Cook about 90 seconds, or until golden brown, then turn carefully with the slotted spoon. When brown on the other side, remove and drain on brown paper bag. Serve as soon as possible.