Name: Corn Oyster Fritters
Yield: Yields 4 servings
Cuisine: United States
Ingredients: 4 eggs, separated; 1 cup (235 ml) chopped, drained oysters; 1 tablespoon fresh, chopped parsley; ⅛ teaspoon nutmeg; ½ cup (61 g) flour; ¾ teaspoon salt; 6 grindings fresh pepper; 1 cup (235 ml) fresh corn, grated; ¼ cup (60 ml) minced onion

Preparation info

Yields
4
servings

Difficulty
Easy

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.

Ingredients

1 cup (235 ml) chopped, drained oysters
4 eggs, separated

Method

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</