Article published November 03, 2009
Oysters Fritters
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Old Bay seasoning mix
2 tablespoons chopped fresh parsley
3 eggs, beaten
1 small red onion, finely chopped
1/2 cup corn kernels
3/4 cup milk
1 pint Wellfleet select oysters, chopped fine
Vegetable shortening for frying
Combine flour, baking powder, salt, pepper, Old Bay, and parsley in a medium bowl. In a separate bowl, combine eggs, onion, corn, milk, and oysters. Add wet ingredients into dry and mix. Do not overmix. Refrigerate at least 10 minutes. Heat 1/2-inch of vegetable shortening in a heavy pot over medium-high heat to 350 degrees. Preheat oven to 200 degrees to keep cooked fritters warm while frying in batches. Gently drop walnut-shaped portions of batter into hot oil, being careful not to overcrowd pot. Cook 2 minutes per side, turning over once, until browned. Drain on a rack. Place in a warmed oven while the balance of the batter is being cooked. Serve hot.
Yield: 6 servings
Source: American Lighthouse Cookbook
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