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 oysters and dry thoroughly.

2. 2

   Prepare batter and dip oysters in it before frying.

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. 131 into the batter. Throw them 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 nsed for the potato, but when parsnips are used they must be thor- oughly dried before being dipped into the batter. 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

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