Chesapeake Oyster & Sweet Corn Fritters
3 Hands Oyster Company
4
20 minutes
20 minutes
420
Southern American
These Chesapeake Oyster and Sweet Corn Fritters combine plump, freshly shucked oysters with juicy summer corn, scallions, and a lightly seasoned cornmeal batter. Pan-fried until crisp and golden on the outside while remaining tender inside, they are served with a cool lemon-herb sauce that complements the oysters without overpowering their natural flavor.
Ingredients
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½ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon kosher salt
Pinch freshly ground black pepper
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16 ounces fresh shucked oysters, drained
1 cup fresh or thawed frozen corn kernels
¾ cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon Old Bay seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 large eggs, lightly beaten
⅓ cup whole milk
3 scallions thinly sliced
2 tablespoons finely chopped fresh parsley
1 teaspoon fresh lemon zest
2 tablespoons oyster liquor, reserved from the container
¼ cup neutral cooking oil
Lemon wedges, for serving
Sliced scallions or chopped parsley, for garnish
Directions
In a small bowl, combine the mayonnaise, sour cream, lemon juice, lemon zest, parsley, chives, Dijon mustard, garlic powder, salt and black pepper. Cover and refrigerate while preparing the fritters.
Drain the oysters over a bowl, reserving approximately 2 tablespoons of the oyster liquor. Check the oysters for any remaining shell fragments. Pat them lightly with paper towels and roughly chop each oyster into two or three pieces.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, Old Bay seasoning, salt and black pepper.
In a separate bowl, whisk together the eggs, milk and reserved oyster liquor.
Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the chopped oysters, corn, scallions, parsley and lemon zest. The batter should be thick enough to hold its shape on a spoon.
Heat 2 tablespoons of oil in a large cast-iron or heavy-bottomed skillet over medium heat. The oil should shimmer but should not smoke.
Working in batches, drop approximately 2 tablespoons of batter per fritter into the skillet. Gently flatten each mound with the back of the spoon. Cook for 2 to 3 minutes, or until the bottoms are crisp and golden brown. Turn carefully and cook for another 2 to 3 minutes, until the centers are cooked through and the second side is golden.
Transfer the cooked fritters to a paper-towel-lined plate or wire rack. Add additional oil to the skillet as needed and continue cooking the remaining batter.
Arrange the warm fritters on a serving platter. Garnish with sliced scallions or parsley and serve immediately with the chilled lemon-herb sauce and fresh lemon wedges.