Description:

Not deep-fried, uses jarred oysters

Source:

Marianna

Serves/Makes:12 fritters approx.

Ingredients

• 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.

Preparation

• 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.

Comments

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.