This recipe is the original and makes truly tender, full of corn flavor,delicate corn oysters.” These corn oysters are great with fried fish or any barbeque- recommended serving them with tartar sauce, hot sauce, or maple syrup.


4 ears corn, husks and silk removed

1/2 cup all-purpose flour

4 large eggs

1/4 cup cornstarch


1/4 tsp baking powder

2 quarts vegetable oil

  • ¬†Grate kernels from corn cobs into bowl using large holes of box grater. Using back of knife, scrape any pulp remaining on cobs into bowl. Stir in flour, eggs, cornstarch, 1-1/2 tsp salt, and baking powder until combined
  • Line plate with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium high heat to 350 degrees. Carefully drop 13 to 15 heaping tbsp batter into hot oil and fry, turning once, until corn oysters puff and are golden brown on both sides, about 2 minutes. Adjust burner, if necessary, to maintain oil temperature of 350 degrees.
  • Transfer corn oysters to prepared plate. Return oil to 350 degrees and repeat with remaining batter. Season corn oysters with salt. Serve immediately.

NOTE: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter.

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