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Oyster Fritters
10 minute prep
According to the State of Maryland’s website, “Bernadette's dad lived on Smith Island as a small child in the early 1900's and taught her different ways to cook crab, fish and oysters.” Here is one of those recipes. This recipe takes 10 minutes of prep and 10 minutes of cooking.
Directions
- Stir dry ingredients together.
- Beat eggs and add remaining ingredients (except milk).
- Stir until thoroughly mixed.
- Add milk to achieve desired consistency (like thick pancake batter).
- Preheat the oil to 325-375 degrees.
- Fry by dropping large spoonfuls in oil.
- Turn the fritter over when the bottom gets golden brown.
- Don’t make the oil too hot or the inside of the fritter won’t get done.
- My dad used to use peanut oil to fry his fritters. If you reserve some of the batter for future use, add a little more baking powder before using.
Ingredients
Peanut oil for frying (of whatever oil you prefer to use for frying)
2 cups flour
1 ½ tablespoons baking powder
salt and pepper
½ tablespoon sugar
1 egg
1 tablespoon fresh parsley leaves, chopped
1 pint oyster (quartered)
1 cup oyster juice
Milk
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