BEST OF THE BAY RECIPES...OYSTER FRITTERS
When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.
Provided by laura.marchiori
Categories < 60 Mins
Time 35m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
- Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2
OYSTER FRITTERS
Whether it's for Game Day or a patio party, these fried oysters with a spicy aioli will hit the spot.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
- In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
- In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
- In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
- Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.
Nutrition Facts : Calories 310, Carbohydrate 24 g, Fat 3 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
OYSTER PATTIES, EASY AND VERSATILE
Growing up in Gretna, La, a small town adjacent to New Orleans in the 50's, my parents had many dinner parties. Mother frequently prepared this dish when oysters were in season. It's classic and delicious and very much overlooked today. Simple to prepare with components that can be made well ahead of time and assembled easily...
Provided by Tickie Young
Categories Seafood
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Assemble all the ingredients in your work space, chopping those that need to be chopped. Drain the oysters in a collander, keeping oyster liquid (liquor) in a container. You will need a frying pan, dutch oven and a whisk or wooden spoon.
- 2. Beurre' Blanc: Use a frying pan or saute' pan, and melt butter on low heat. Add the flour and use a whisk to blend. Don't let the flour brown, keep it light ivory; add 1 cup of oyster liquor to the pan slowly. Whisk to get even texture. Simmer until liquid coats a spoon like a light gravy. Take off heat and set aside. (Note : this is not the classic beurre' blanc, if you want to use that recipe, I have posted it separately under Classic Beurre' Blanc).
- 3. In the Dutch oven, saute' the onions, red pepper flakes until soft/clear. Add oysters to the Dutch oven and begin heating on low medium heat, add in all other ingredients/spices. Cook on medium for 3/4 minutes (cover the pot). Add the the beurre' blanc to this pot. Cover pot and simmer lightly for 5 minutes. Add heavy cream a small amount at a time to keep the mixture like a thick gravy or soup. Simmer for 4 minutes. Adjust liquid to your preferred consistency, and remember you if you are putting it in the patty shell and reheating for 8 minutes this can affect the thickness (use alternate methods in #5). Taste and season to your taste; if more liquid is required use oyster liquor and/or heavy cream. Too soupy --reduce liquid by cooking down or by adding more small amounts of flour/butter mixture. Turn off heat and allow to set for 2 minutes to see consistency.
- 4. Follow directions for baking the patty shells on Puff Pastry box. Bake to golden brown. To prepare for immediate serving: Serve immediately on patty shells straight from the oven with centers removed and placed on your plates. Spoon oyster mixture in and running over the sides. Place cutout top back on the patty shell.
- 5. Alternate way of putting oyster patty together: 1. As individual entrees: Use small ramekins and fill with the hot mixture, then cover with unbaked puff pastry (the flat kind). Bake in preheated oven at 375 degrees until pastry is done and golden brown on top. 2.To assemble for later: Bake the Puff Pastry patty shells as directed on the box; cool on wire rack. Heat the oyster mixture insuring it's thick and creamy. On a foil lined cookie sheet place 8 patty shells with centers removed, and spoon in the mixture, placing the tops back on. Bake in preheated 375 degree oven for 5 minutes to get inside bubbly hot and well heated. Serve. 3. Quick method microwave: assemble previously baked patty shells on plates, spoon in hot mixture, running over the sides and microwave for 15/20 seconds to heat the patty up and serve. (Don't over microwave as the pastry gets leathery) 3. As hors d'oeuvres, the small patty shells can be filled and heated and served prior to the main meal. These can be done the night before, refrigerated and heated the next day. 375 degrees for 8/10 minutes in the oven on a cookie sheet. 4. Serve as a soup with bits of baked puff pastry broken on top and a few pieces of mico-greens or parsley on top.
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- In a large bowl, using a pastry cutter or 2 knives, cut the butter into the flour until it resembles small peas. Add 6 tablespoons of the ice water and stir just until the dough can be gathered into a ball. Add more water, 1 tablespoon at a time, if the dough is too dry. Divide the dough into 12 equal portions and pat into 1/2-inch-thick disks. Wrap individually in plastic and refrigerate for at least 1 hour or overnight.
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