Amish Corn Oysters

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    The book calls these Amish Corn Oysters but some of us also know them as Corn Fritters. Whatever you call them, they're another way to make a fine side dish using a common vegetable.
Ingredients;
 2 cups of canned corn
 2 Tablespoons of flour
 1/4 teaspoon salt
 a pinch of pepper and sugar
 2 two eggs

 I put just about 3/4s of the corn into the food processor and save a bit out. I hit the button only long enough for it to become well chopped (Not pureed)

 Then I add the rest of the corn,  the dry ingredients, and just the yolks of the two eggs and give it another quick spin to mix it well.

 Next, I beat the egg whites until they form stiff peaks.

 The corn 'batter' comes out of the food processor and is gently folded into the egg whites.

All mixed together and ready for the stove.

 Two tablespoons of batter for each fritter and use the back of the spoon to knock it down and spread it till it's the right size and thickness. (Yes, that is a bit of bacon fat)

 Browned to a nice golden color on both sides, and ready for the table!

 As you can see, this recipe makes 12, and once again I dont know anything about the four that dissappeared during the cooking process. 

 (If you've succeeded with the potato pancake recipe you'll find this to be very similar.)

 Oops! I almost forgot the part about "Separate two eggs". Here ya go! 

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DIYASUB Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 01 May 2010 Status: Offline Points: 180	Post Options Post Reply Quote DIYASUB Report Post Thanks(0) Quote Reply Topic: Amish Corn Oysters Posted: 30 June 2010 at 13:55
	The book calls these Amish Corn Oysters but some of us also know them as Corn Fritters. Whatever you call them, they're another way to make a fine side dish using a common vegetable. Ingredients; 2 cups of canned corn 2 Tablespoons of flour 1/4 teaspoon salt a pinch of pepper and sugar 2 two eggs I put just about 3/4s of the corn into the food processor and save a bit out. I hit the button only long enough for it to become well chopped (Not pureed) Then I add the rest of the corn, the dry ingredients, and just the yolks of the two eggs and give it another quick spin to mix it well. Next, I beat the egg whites until they form stiff peaks. The corn 'batter' comes out of the food processor and is gently folded into the egg whites. All mixed together and ready for the stove. Two tablespoons of batter for each fritter and use the back of the spoon to knock it down and spread it till it's the right size and thickness. (Yes, that is a bit of bacon fat) Browned to a nice golden color on both sides, and ready for the table! As you can see, this recipe makes 12, and once again I dont know anything about the four that dissappeared during the cooking process. (If you've succeeded with the potato pancake recipe you'll find this to be very similar.) Oops! I almost forgot the part about "Separate two eggs". Here ya go!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 30 June 2010 at 16:06
	Looks really tasty and thanks for posting! No worries on the bacon fat...that's the best part for flavour!

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 01 July 2010 at 02:23
	I haven't had a corn fritter in years! They sure do look good.
	Go ahead...play with your food!

Melissa Mead Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174	Post Options Post Reply Quote Melissa Mead Report Post Thanks(0) Quote Reply Posted: 17 July 2010 at 19:09
	I'm having an urge to go back to Lancaster PA.
	Melissa http://carpelibris.wordpress.com/