Corn Oysters

1. 1

   In a bowl, whisk together the egg yolks, brown sugar, and 1/2 teaspoon of the salt until the mixture is pale and slightly thickened.

2. 2

   Put the corn in a large bowl.

3. 3

   Add the buttermilk and the egg-yolk mixture and stir to combine.

4. 4

   Whisk together the flour, cornmeal, baking powder, and the remaining 3/4 teaspoon salt.

5. 5

   Stir into the corn until just combined.

6. 6

   Heat 2 inches of oil in a large pot or electric skillet to 325F.

7. 7

   Beat the egg whites until medium to stiff peaks form.

8. 8

   Fold the whites into the corn mixture until thoroughly combined.

9. 9

   Working in batches, drop the corn mixture into the hot oil 1 tablespoon at a time.

10. 10

    Fry on one side for 2 to 3 minutes, until golden.

11. 11

    Turn the fritters and fry the second side for 2 minutes or until golden.

12. 12

    Remove and drain on a wire rack set over a paper-towel-lined baking sheet to catch drips.

* Per serving · 4 servings · Values may vary.

No additional tips available.