“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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