Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Corn Oysters
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- #5259
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups frozen corn kernels
1/4 cup milk
1/3 cup flour
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons vegetable oil
directions
Put the frozen corn into a colander. Rinse it with cold water until the ice crystals disappear.
Pour the corn into a bowl and stir in the milk, flour, egg, salt and pepper. Put the butter and oil into a skillet over medium-high heat. Spread the melted butter and oil evenly in the skillet. Put 6 small spoonfuls of the corn mixture into the skillet. Let the corn oysters cook for 2 to 3 minutes, or until the bottoms are golden brown. Turn the corn oysters gently with a spatula. Cook them for 2 to 3 minutes more, or until both sides are golden brown.
Drain the corn oysters on a platter covered with paper towels. Cover the platter with foil to keep them warm as you continue frying corn oysters.
Serve corn oysters hot.
added by
aceratek
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 29, 2017
Thank you so much for posting this recipe! It's from the American Girl cookbook, a huge part of my childhood. I made it together with my sister and do not know what happened to the cookbook, but it was so nice to be able to easily find it and remake. Sadly, it's not as delicious as I remember, but still pretty darn good! I'll have to find something to give it a little more oomph! Thanks again! This brought much joy today!