Back to recipes
Build a smart cart
Vegetable
Fresh-Corn “Oysters” from 1910
Despite the historic name, these are seafood-free fresh-corn griddle cakes bound with egg and just enough flour.
BrunchLunchSnackVegetarianDairy-freeSkilletStovetopPublic domainHistoric recipeBudget-friendly
Prep12 min
Cook12 min
Serves4
Total24 min
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 cups grated fresh corn pulp, from about 4 large ears
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp neutral oil or butter, for the griddle
Make it happen
Directions
- 1
Grate the corn from the cobs into a bowl, capturing the pulp and juices.
- 2
Stir in the beaten eggs, flour, salt, and pepper until just combined.
- 3
Heat a thin film of oil or butter on a griddle or wide skillet over medium heat.
- 4
Drop heaping tablespoons of batter onto the griddle and flatten slightly.
- 5
Cook for 2–3 minutes per side, until browned and set through. Serve hot.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.
1 portion