Oyster Fritters

Ingredients

• Drain the liquor from the oysters, and to a teacupful of this add
• the same quantity of milk,
• three eggs,
• a little salt,
• and flour enough for a thin batter.

Method

1. 1

   Have ready in the frying-pan a few spoonfuls of lard, heat very hot, and drop the oyster batter in by the tablespoonful.

2. 2

   Fry a spoonful first to satisfy yourself that the lard is hot enough, and that the fritter is of the right size and consistency.

3. 3

   Take rapidly from the pan as soon as they are done to a yellow brown, and send to table very hot.

4. 4

   Some fry the oyster whole, enveloped in batter, one in each fritter.

5. 5

   In this case the batter should be thicker than if chopped oysters were to be added.

Nutrition per serving

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 12. The excerpt below is the record exactly as published.

Oyster Fritters. Drain the liquor from the oysters, and to a teacupful of this add the same quantity of milk, three eggs, a little salt, and flour enough for a thin batter.

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