Print Friendly Recipe
- 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.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.