Prep 10 mins
Cook 10 mins
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.
- 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
- Whisk egg until pale.
- Stir in sifted flour/soda/cayenne. Add salt and pepper.
- Whisk in enough oyster liquid to make what looks like a very thick pancake batter.
- Add onions.
- Gently stir in oysters.
- Check consistency; if too thin batter will spread too much once in the pan.
- Heat oil in pan over med-high heat. (the oil should be about 1/4 inch deep.
- Add batter to heated oil by the tablespoon keeping them as round as possible.
- Fry 3-4 minutes on each side or util golden brown and crisp.
- You may need to top up the oil.
- Drain/blot on paper towel and keep warm in oven. These are best served hot.
- Note: If the fritters are soggy it will be because the oil is not hot enough. Best to try a small "test" one first.
- If making for appetizers, add the batter by teaspoons instead of tablespoons.