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1. In a small mixing bowl, combine the grated corn, egg yolk, flour, salt and a few grindings of black pepper. With a whisk or rotary beater, beat the egg white until it forms unwavering peaks on the beater when it is lifted out of the bowl. Gently but thoroughly fold it into the corn mixture.
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2. In an 8- to 10-inch heavy skillet, heat 2 tablespoons of shortening over high heat until a light haze forms over it. Drop the batter by teaspoon fuls into the fat (the corn oysters should be about the size of silver dollars) and fry them for a minute or two on each side, watching them carefully for any sign of burning and regulating the heat accordingly.
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3. Drain the corn oysters on paper towels, batch by batch as you proceed, and add more shortening to the pan as needed. There should be a thin film of fat on the bottom of the pan at all times.
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4. Before serving on a heated platter, sprinkle the corn oysters liberally with salt.These make good accompaniments to meat and chicken dishes.
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