The Louisville Natives Rolled Oysters

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READY IN: 19mins
SERVES: 6
YIELD: 18 oysters
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift flour, baking powder and salt in a medium mixing bowl.
  • Beat together egg and milk; add to flour mixture and mix well.
  • Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
  • Beat until smooth.
  • Put oysters in batter and stir to coat oysters well.
  • Scoop up three oysters at a time and form them by hand into a croquette.
  • Quickly roll croquette in cornmeal, covering it completely.
  • Repeat with remaining oysters.
  • After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
  • At this point, oysters can be refrigerated until time to fry them.
  • Heat lard to 375°F in a deep fryer.
  • Put 3 rolled oysters at a time in basket and lower into hot fat.
  • The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
  • Cook through, about 3 to 4 minutes total cooking time.
  • Drain on paper towels.
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