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Oyster Fritters

Oyster Fritters
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Yield: Serves 6.

Small children may turn up their noses at oyster stew, but they rarely dislike fritters. Serve with lemon wedges and your favorite seafood sauce.

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  • 2 cups oysters, chopped
  • 1 cup milk
  • 2 eggs, beaten
  • 2 cups flour
  • Dash of Tabasco
  • 1 teaspoon lemon juice
  • 1 to 1-1/2 tablespoons chopped parsley and/or onions (optional)


If using canned oysters, drain well. Combine all ingredients, adding chopped oysters last. Pour oil or lard in heavy pan to a depth of at least 2 inches, and heat. Drop batter into oil in 1 or 2 tablespoon-size amounts, turning to assure even cooking until they turn medium brown. Serve immediately.
Updated Wednesday, November 21st, 2007

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