Best of the Bay Recipes...oyster Fritters

"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."
 
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photo by CaseyandScott T. photo by CaseyandScott T.
photo by CaseyandScott T.
Ready In:
35mins
Ingredients:
8
Yields:
8 fritters
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

  1. I have only a pint of oysters, can you tweak the recipe for a pint.
     
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Reviews

  1. Nice authentic oyster fritter recipe. I did not add any salt though because I was using a salty oyster. Glad I didn't add any extra. Made 6 nice size fritters and about 18 single fried out of the batter. They were great!!
     
    • Review photo by CaseyandScott T.
  2. 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!
     
  3. I stuck closely to the recipe the fritters turned out perfectly. Thanks for the traditional fritter recipe exactly like I remember growing up down below.
     
  4. I only have a pint of oysters, will you tweak this recipe for this amount of oysters.
     
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RECIPE SUBMITTED BY

Laura is the owner of a dynamic online store www.ChesapeakeBayGiftBaskets.com. She has an extensive selection of unique, distinctive gifts, all made using the finest ingredients. Their signature line of gifts, Bay Bounty, captures the flavors and traditions of the Chesapeake Bay.
 
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