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.
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