Prep 20 mins
Cook 15 mins
When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter– this is a typical (and delicious) recipe for oyster fritters.
- 1 cup flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 egg
- 1 cup milk
- 1 quart of shucked oyster, and their liquor
- vegetable oil
- Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
- Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
If you love oyster fritters, this is an excellent recipe. I haven't had these in almost 20 years, and when left with a few raw oysters after having them on the half shell for Christmas, I made a half recipe for DH and I on a whim, and was taken back to Chincoteague, Virginia in the 1980's (where oystering was the main industry for decades) and the annual Oyster Festival (which still happens, by the way). These are traditionally served lke a thick oyster pancake on a hamburger bun with either cocktail sauce or tartar sauce, depending on your personal preference. Thank you for a great version of a memorable food, Laura!