Oyster Onion Fritters

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: 20 mins
• Serves: 4

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.