Corn Oysters. Mrs. G. H. Wright. Recipe

Corn Oysters Recipe - Mrs. G. H. Wright's Traditional Delight

History:
Corn oysters are a classic American dish that has been enjoyed for centuries. The recipe can be found in many old cookbooks, including the famous "Mrs. G. H. Wright's Cookery and Household Management" book, where it was first recorded. Mrs. G. H. Wright's recipes were renowned for their simplicity and delicious flavor, making them a favorite among home cooks. Corn oysters were especially popular during the late 19th and early 20th centuries when corn was abundant and affordable. Over the years, corn oysters have remained a cherished dish, enjoyed for their crispy exterior and creamy, corn-filled interior.

Fun facts:
1. Corn oysters were named after the shape and texture they resembled when cooked, which resembled plump oysters.
2. Corn was a staple food for Native Americans long before its adoption by European settlers. The introduction of corn to the European diet greatly influenced the creation of recipes like corn oysters.
3. Corn oysters were traditionally fried in butter or lard, which added richness and flavor to the dish.
4. Corn oysters can be served as an appetizer, side dish, or even as the main course, depending on the size and quantity served.

Now, let's dive into Mrs. G. H. Wright's delightful corn oysters recipe:

Ingredients:
- 1 quart fresh corn kernels (grated)
- 3 eggs, beaten separately
- 4 crackers, rolled fine (about 1/2 cup)
- Salt and pepper to taste
- Butter or lard for frying

Instructions:

1. In a mixing bowl, combine the grated corn kernels, beaten eggs, rolled crackers, salt, and pepper. Mix well until all the ingredients are fully incorporated.

2. Heat a large skillet or frying pan over medium heat and melt a generous amount of butter or lard. Make sure the melted fat evenly coats the entire surface of the pan.

3. Scoop a spoonful of the corn mixture and drop it into the hot butter or lard, shaping it into a small oval to resemble an oyster. Repeat this process, leaving some space between each corn oyster to allow for even cooking.

4. Fry the corn oysters for about 2-3 minutes on each side or until they turn golden brown and crispy. Adjust the heat if necessary to prevent them from burning.

5. Once cooked, transfer the corn oysters to a paper towel-lined plate to drain excess oil.

6. Serve the corn oysters hot, either as an appetizer or alongside your favorite main course. They can be enjoyed on their own or paired with a dipping sauce like tartar sauce or spicy aioli for added flavor.

Similar Recipe Dishes:

1. Corn Fritters: Similar to corn oysters, corn fritters also make use of fresh corn kernels. However, corn fritters typically have a slightly different batter consistency, making them crispier than corn oysters.

2. Hush Puppies: Hush puppies are another Southern fried delight that features a cornmeal-based batter. While hush puppies are typically ball-shaped and often flavored with onions or other ingredients, they share the crispy texture of corn oysters.

3. Cornbread: Cornbread is a staple in Southern cuisine. Cornbread batter is made with cornmeal, and it can be baked or fried in a skillet. The texture of fried cornbread can be reminiscent of corn oysters, with a crispy exterior and a moist interior.

In conclusion, Mrs. G. H. Wright's corn oysters recipe is a wonderful way to enjoy the flavors of fresh corn in a crispy and delightful form. Whether served as an appetizer or a side dish, these golden morsels will surely impress your family and friends. So, grab that apron, whip up a batch of corn oysters, and savor every crispy bite!