Thursday, January 5, 2012

Eastern Shore Oyster Fritters -- recipe

A neighbor brought us a quart of oysters the other day.

I made some 0f Barfer Robinson Stew with half of them and will make oyster fritters with the rest. This is my great-grandmother's recipe, but it works just as well if you substitute vegetable oil for lard in frying.

1 pt. shucked large oysters
6 tbsp. cream (half & half will also work)
1/2 cup oyster liquor
3/4 c. pancake mix
1/2 c. self-rising corn meal
1 tsp. salt
1/4 tsp. pepper

1/2 cup lard for frying. Add more if needed.

If batter becomes too thick from standing, thin it with more of the oyster liquor.

Drain oysters reserving liquor. Put oysters in bowl. Mix in cream and liquor. Add pancake mix, cornmeal, salt and pepper. Mix well. (Batter will be thick).

Heat lard in 10 inch fry pan until smoking hot. (If using an electric fry pan set at 360 degrees and wait until it is fully heated.

Drop batter into hot oil by tablespoon making sure to include 1 oysters in each portion. Cook until brown on 1 side, for 1 to 2 minutes. Turn carefully and brown the other side.

If there is batter left-over after all the oysters are fried, you can fry that, too, and serve it to toddlers or people who are squeamish about eating whole oysters.

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