GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Mix flour, salt and pepper. Add oyster liquor, milk and eggs. Stir until well blended. Add oysters and butter.
Mix throughly. Drop from spoon into deep, hot fat and fry 4 to 6 minutes until well browned. Drain on paper towel.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
edium low so that the fritters cook gently. When golden brown
d drain, reserving as much oyster liquor as possible. Also strain
ntil needed.
FRY THE FRITTERS:.
Place oil in a
After draining oysters, add the salt, pepper and baking powder to the oysters.
Mix well. Add flour and stir thoroughly until mixture has a smooth appearance.
Spoon oyster mixture into a frying pan of hot Crisco.
Makes about 8 fritters.
Drain oysters, reserving liquid.
In a bowl, mix milk, pancake mix, cornmeal, salt and pepper.
Gently fold in oysters (batter will be thick).
Heat oil in a 10-inch frying pan.
Drop batter into hot oil by tablespoons, making sure to include 2 oysters in each portion.
Cook until brown on 1 side (1 to 2 minutes).
Turn carefully and brown the other side.
This makes about 18 fritters. (If batter becomes too thick while standing, thin with oyster liquid.)
Sift flour, baking powder and baking soda.
Beat eggs well. Add buttermilk and salt and beat again.
Then mix in dry ingredients and oyster juice.
Add oysters and stir to coat.
Deep fry at 350\u00b0.
ot.
Add oysters and oyster liquor, and simmer 3 minutes
he broiler and nap each oyster with about 1 tablespoon hollandaise
n one cup of oyster broth or oyster liquid from prepackaged oysters
rown on all sides and fritters are about the size of
Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.
Sift flour, baking powder and baking soda.
Beat eggs well. Add buttermilk and salt and beat again.
Then mix in dry ingredients and oyster juice.
Add oysters and stir to coat.
Deep fry at 350\u00b0.
Mix milk and oil; stir flour into it to make a fritter batter. Stir until smooth.
Beat egg white stiff. Fold egg whites, salt and pepper into batter. Put drained oysters into batter.
Have oil for frying deep and hot.
Dip up a spoonful of batter, making sure it contains an oyster and drop into the hot fat.
Fry several at a time but do not crowd them. Drain on paper towels and serve at once.
Mix ingredients and fry in oil.
Chop the oysters.
Make a batter of the eggs, milk, flour, baking powder and salt.
Stir the oysters into batter and drop by spoonfuls into deep hot fat.
Turn the fritters over so that they may brown nicely on both sides.
Mix together the pancake mix, oysters, onion, baking powder, egg, salt and pepper.
Drop by tablespoon into hot oil.
Brown on both sides.
Drain on paper towels.
Makes about 20 fritters.
Mix dry ingredients together.
Pour oysters and liquid in medium size bowl.
Cut with kitchen scissors.
Add dry ingredients, a little at a time, to prevent flour from clumping. Mix well with fork.
Try not to crush oyster pieces.
Use large frying pan, medium-hot Crisco oil 1/2 inch deep.
Dip using ladle; fry until golden brown.
Flip.
Drain on paper towels.