Return to Content

Oyster Fritters

Oyster Fritters
0 votes, 0.00 avg. rating (0% score)
by

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.

Ingredients:

  • 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)

Instructions:

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111