Corn Oyster Fritters

Preparation info
  • Yields


    • Difficulty


Appears in
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


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</