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 teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Drain and dry oysters.

2. 2

   Mix flour, salt, and pepper in a bowl.

3. 3

   Add egg yolks and salad oil, then milk gradually, mixing until smooth.

4. 4

   Whip egg whites to stiff froth and fold into batter.

5. 5

   Dip oysters in batter and fry in hot clarified fat for four minutes.

6. 6

   Drain and serve with lemon juice.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.

YSTER FRITTERS. 131 into the batter. Throw thein into hot clarified fat, and let them fry three minutes. Remove them from the frying pan, drain them of grease upon a sheet of kitchen pan, and serve piled high in a vegetable dish. Notes — All batters should be made an hour or two before using, adding the white of egg just at the moment of use, as the grains of flour soak and swell out by standing after being moistened, and so the batter becomes lighter. Parsnip fritters may be prepared with the same kind of batter used for the potato, but when parsnips are used they must be thor- oughly dried before being dipped into the batter. Oyster Fzittexv. — 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 teaspoonful of salt, one-half teaspoonful of pepper

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