Oyster Fritters

Ingredients

• One dozen large oysters
• four ounces of flour
• one gill of milk
• one-half teaspoonful of lemon juice
• two eggs
• one dessert spoonful of salad oil
• one-half teaspooiiful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Drain the liquor from the oysters and dry them.

2. 2

   Mix flour, pepper, and salt in a bowl.

3. 3

   Make a hole in the center, add egg yolks and salad oil, then gradually mix in milk.

4. 4

   Beat until smooth, then fold in whipped egg whites.

5. 5

   Pierce oysters with a skewer, dip in batter, and fry in hot fat for 4 minutes.

6. 6

   Drain on paper and sprinkle with lemon juice.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.

Oyster Fritters. — One dozen large oysters, four ounces of flour, one gill of milk, one-half teaspoonful of lemon juice, two eggs, one dessert spoonful of salad pil, one-half teaspooiiful of salt, one-half teaspoonful of pepper. Drain the liquor from the oysters, and dry them each thoroughly in a towel. Spread them out upon a plate, keeping them as separate as possible that they may de- velope no moisture from contact, while the batter is being prepared. Put the flour into a bowl, mix with it the pepper and salt, and making a little hole in the centre of this, drop into it the yolks of the eggs and the salad oil. Pour over the yolks of the eggs and the salad oil the milk by de- grees, and mix the flour into it from the sides, taking care that it does not lump, then beat all smoothly together, and whipping the whites of the eggs to a stiflf froth, mix this lightly into the batter. Pierce the oysters through the ear with a skewer, and lifting them in this way, dip them one by one into the 132 CROQUETTES AND FRITTERS. batter, and throwing them into hot clarified fat or lard fry them, allowing each oyster to remain in, four minutes Drain off such superfluous grease as may cling to them upon a sheet of kitchen paper, and arranging the 'ritters in a hot napkin, spi-ay over them the lemon juice. ' Cheese Fritters. — Three ounces of flour, one egg, one gill of tepid water, one saltspoonful of salt, one-half teaspoonful of pepper, three ounces of Parmesan cheese, one-half teaspoonful of dry mustard, one-half ounce of butter. Put the floiir into a bowl and melting the butter pour this into the centre of it. Add to this by degrees the water, beating all together meantime. Drop in the yolk of the egg, season with the pepper, salt and mustard. Stir in also the grated cheese, and last of all the white of the egg which must first be whipped to a froth. Dip from this mixture tablespoonfuls and drop them one by one into hot clarified fat or lard. As the fritters become firm and arise to the top, turn them over with a skewer that they may brown evenly all around. As soon as they become brown, remove them from the fat and place them upon a sheet of kitchen paper to drain for a moment, when they must be piled tastefully upon a hot napkin, and served garnished with sprigs of parsley. Note — Any strong old cheese that is dry enough to grate^ may bf used instead of the Parmesan cheese for/these fritters. Apple Fritters.^Three large apples, three ounces of flour, one dessert spoonful of salad oil

Cook this with the app: pantry check, scaling, and the assistant.