Sweetcorn and Oyster Fritters with Sour Cream and Chives

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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I serve these as a nibble with a glass of champagne or a bellini (proseco and peach-juice cocktail) when guests arrive. Serve two per person. If you’re not an oyster fan, just omit them.


  • 1 large egg plus 1 egg white
  • 60 g (2 oz) polenta
  • ½ teaspoon salt
  • 150 ml (5 fl oz) sour cream
  • 150 g (5 oz) corn kernels, fresh or tinned
  • 2 spring onions, sliced
  • 12 oysters, out of the shell (drain off juice)
  • butter or oil for frying
  • 1 tablespoon finely sliced chives


Mix egg and white with polenta, salt and half the sour cream. Stir in corn. Stand 10 minutes. Mix in spring onions and oysters.

Heat a little oil or butter in a frying pan and dollop in small spoonfuls of mixture, allowing one oyster per fritter. Cook until fritters begin to firm slightly then flip and cook no more than 10 seconds – you don’t want to overcook the oysters. Flip back over and place on a platter or in their own shells which have been washed well and warmed slightly. Dollop remaining sour cream on top of each fritter then sprinkle with the chives. Eat while still warm.