Post by marlaoh on Nov 9, 2004 9:11:16 GMT -6
OYSTER FRITTERS
Makes 12.
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 eggs, beaten
1 cup milk
1 quart shucked oysters with liquid
Canola oil, for frying
Tarragon Tarter Sauce
In a large bowl, mix together the flour, baking powder, salt, and pepper.
In a smaller bowl, mix together the eggs and milk, then beat the egg mixture into the dry ingredients until a smooth batter forms.
Then stir in the oysters.
Place the oil in a deep-sided skillet to a depth of 1", and heat until very hot, about 375º. <br>For each fritter, scoop out about 3 oysters with the batter.
Drop into the oil and fry until golden brown, turning to get both sides.
Drain on paper towels and serve with the Tartar Sauce.
Makes 12.
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 eggs, beaten
1 cup milk
1 quart shucked oysters with liquid
Canola oil, for frying
Tarragon Tarter Sauce
In a large bowl, mix together the flour, baking powder, salt, and pepper.
In a smaller bowl, mix together the eggs and milk, then beat the egg mixture into the dry ingredients until a smooth batter forms.
Then stir in the oysters.
Place the oil in a deep-sided skillet to a depth of 1", and heat until very hot, about 375º. <br>For each fritter, scoop out about 3 oysters with the batter.
Drop into the oil and fry until golden brown, turning to get both sides.
Drain on paper towels and serve with the Tartar Sauce.