This classic appetizer is a favorite in the coastal states of New England, where oysters are abundant. These oyster-filled batter puffs appear on restaurant menus throughout the region. Since they are to be fried, large oysters are recommended for this recipe.
Recipe Servings: 3
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups raw oysters
- ¾ cup pancake flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup evaporated milk
- 1 cup vegetable oil, for frying
Directions
- Drain oysters.
- Combine flour, baking powder, salt, and ground black pepper in a mixing bowl.
- Stir in milk until a batter forms.
- Dip drained oysters into the batter and coat completely.
- Heat about 1–1½ inches of oil in a skillet.
- Drop oysters one by one, using a fork, into the hot oil.
- Fry oysters on both sides until golden-brown.
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