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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Shallow fried, old time recipe from back in the day when oysters were bought by the sack and the shuckers in neighborhood bar-restaurants saved the pearls for all us kids. My Father's housekeeper made these for us served with classic New Orleans seafood cocktail sauce. Ingredients:
2 dozen jarred oysters, drained |
3 -4 tablespoons oyster liquid |
1 large onion, finely chopped |
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 large egg |
cayenne pepper |
salt and black pepper |
2 -3 tablespoons oil, for shallow frying |
Directions:
1. Whisk egg until pale.
2. Stir in sifted flour/soda/cayenne. Add salt and pepper.
3. Whisk in enough oyster liquid to make what looks like a very thick pancake batter.
4. Add onions.
5. Gently stir in oysters.
6. Check consistency; if too thin batter will spread too much once in the pan.
7. Heat oil in pan over med-high heat. (the oil should be about 1/4 inch deep.
8. Add batter to heated oil by the tablespoon keeping them as round as possible.
9. Fry 3-4 minutes on each side or util golden brown and crisp.
10. You may need to top up the oil.
11. Drain/blot on paper towel and keep warm in oven. These are best served hot.
12. Note: If the fritters are soggy it will be because the oil is not hot enough. Best to try a small test one first.
13. If making for appetizers, add the batter by teaspoons instead of tablespoons.
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