Recipes - Appetizer -- Oyster Fritters

ArcaMax Publishing > Home & Garden > Recipes

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Books:

Read the classics online or by email. More details on the books page

Appetizer -- Oyster Fritters

1 and one half tsp. baking powder
1 cup all-purpose flour
2 eggs, beaten
1 cup milk
1 quart of shucked oysters (with liquor)
Cooking oil for frying

Mix baking powder and flour together in a large bowl. In another bowl, mix together eggs and milk. Slowly add the egg mixture into the flour mixture while stirring and mix well to form smooth batter. Add oysters and liquor to batter. Heat about 2 inches of oil in a deep frying pan until very hot. Scoop out about 3 to 4 oysters for each fritter and fry on both sides until golden brown. Remove from pan with slotted spoon and drain on paper towels. Serve with Tarter Sauce or Cocktail Sauce. For those of you that may not know, the liquor is the juice that the oysters are packed in. With our propensity to use booze in our recipes, we didn't want any confusion over what type of liquor we were referring to.

Tarter Sauce

1 cup mayonnaise
One half cup dill pickle relish

Combine mayo with dill pickle relish and allow to sit for about one hour before serving

Cocktail Sauce

1 cup ketchup
3 Tbsp. horseradish

Combine ingredients and allow to sit for one hour before serving. You may want to start off with less horseradish and then add more to suit your taste.

The Skinny: Use low fat milk and your favorite egg substitute for the fritters. Use low fat mayo for the Tarter Sauce.

This news arrived on: 05/30/2008

Share this Story