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Oyster Fritters
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Not deep-fried, uses jarred oysters


Serves/Makes:12 fritters approx.

  • 1 10 oz (280 grm). jar whole oysters, undrained
  • 3/4 cup (175 ml) pancake mix
  • 3/4 tsp (4 ml) baking powder
  • several grinds of pepper
  • 1 egg, slightly beaten
  • 1-1/2 tbsp (20 ml) finely chopped onion
  • 3 tbsp (45 ml) vegetable oil for frying, approx.
  • Pour oysters and liquid into a mixing bowl.
  • Examine for bits of shell.
  • Leaving oysters in the bowl, snip with scissors into 1/2" to 3/4" pieces, not too small because you want a bursts of oyster taste as you bite into the fritter.
  • Mix pancake mix, baking powder and pepper.
  • Add all ingredients except oil to oysters and their liquid.
  • Mix well.
  • On medium to medium-high heat, heat enough oil to coat the bottom of a big frying pan (the fritters will absorb all the oil in the pan so use the least you can).
  • Drop mixture by soupspoonfuls (about 3 tbsp) into hot oil, forming cakes about 2" to 2-1/2" in diameter; you can put them close together because they don't spread much.
  • Fry until brown on one side; turn and fry until brown on the other side (you may need to turn down heat).
  • Drain on paper towels.
  • Add more oil to make the second batch.
The fritters don't need condiments. But serve with perky and fresh-tasting accompaniments to counterbalance their richness - slaw, tomatoes, etc. Corn on the cob is an especially good addition because it prevents eaters from scarfing down everything in minutes.

Notes: For 1 pint oysters, use these amounts: 1 c. pancake mix, 1 t. baking powder, oysters, 1 egg, 2 T. onion.

Goose Point oysters from Willapa Bay, WA (from Safeway) were excellent.

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