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