Oyster Puffs Recipes
CHEDDAR BACON PUFFS
Steps:
- Gather the ingredients.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Preheat the oven to 400 F.
- In a medium saucepan, combine the water, milk or light cream, salt, and butter. Put over high heat and cook, stirring, until butter is melted. Bring to a boil.
- With a wooden spoon , stir in the flour all at once. Continue stirring until the dough leaves the sides of the pan and forms a ball.
- Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 minutes.
- Beat the hot dough on low speed for 1 minute. Quickly beat in the first egg, beating until thoroughly blended into the dough. Continue beating in the remaining eggs, one at a time, beating well after each addition.
- Beat in the shredded cheese, bacon, cayenne, and freshly ground black pepper. Continue beating until the dough is smooth and well blended.
- Using a tablespoon measure or small cookie scoop, drop the dough onto the parchment lined baking sheets. With moistened fingers, smooth any peaks on top of the mounds of dough. If peaks are left, they tend to over-brown or burn.
- Bake the puffs for about 20 to 22 minutes, until nicely puffed and golden brown.
- Serve and enjoy!
Nutrition Facts : Calories 74 kcal, Carbohydrate 3 g, Cholesterol 38 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 104 mg, Fat 6 g, ServingSize 36 servings (about 3 dozen), UnsaturatedFat 2 g
More about "oyster puffs recipes"
OYSTER PUFFS | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory StarterServings 20Total Time 1 hr 20 mins
- Mix the flour, lemon zest and sea salt with the reserved oyster juice and enough cold water to make a mixture like double-thickened cream. Set aside for 1-2 hours to rest.
- When ready to cook, use a small saucepan (you won’t have to use so much oil) and heat the oil to medium hot. It is ready when a few drops of the batter dropped in sizzle immediately and float to the top.
- Using tongs, dip each oyster (or two if very small) into the batter, then into the oil to fry until golden brown. Cook a few at a time but don’t crowd the saucepan. Drain on paper towels.
OYSTER PATTIES - LOUISIANA COOKIN
From louisianacookin.com
Estimated Reading Time 2 mins
11 OYSTER RECIPES YOU CAN MAKE AT HOME | SOUTHERN LIVING
From southernliving.com
Estimated Reading Time 3 mins
OYSTERS IN PUFF PASTRY | IGA RECIPES | SEAFOOD, PARMESAN ...
From iga.net
SPICY OYSTER PUFFS - COOKING CONTEST CENTRAL
From cookingcontestcentral.com
OYSTER-BACON POT PIE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 1 hr 50 minsServings 6
- Place an oven rack in lower third of oven, and preheat oven to 400°. Drain oysters, reserving 1 1/2 cups oyster liquor. Cook bacon in a Dutch oven over medium heat, stirring occasionally, 8 minutes or until crisp. Drain bacon on paper towels; reserve 3 Tbsp. drippings in Dutch oven.
- Add butter and next 4 ingredients to Dutch oven; sauté 5 minutes. Add garlic and lemon juice; cook 1 minute. Add wine, and cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in cream, next 4 ingredients, and reserved oyster liquor; bring to a boil. Boil, whisking constantly, 2 minutes.
- Remove from heat; stir in oysters and bacon. Spoon mixture into 6 lightly greased 12-oz. ramekins. Cut pastry sheets into circles slightly larger than ramekins, and place 1 on top of filling in each ramekin. Whisk together egg and 1 Tbsp. water; brush mixture over pastry.
- Bake at 400° on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.
FRIED OYSTERS WITH CHINESE ROAST PORK AND GLUTEN PUFFS ...
From scmp.com
Cuisine ChineseServings 4
- Drain the oysters, then dry them as thoroughly as possible with paper towels. Pour cooking oil into a medium-sized skillet to a depth of about 1.5cm (⅔in) and heat to 170°C (340°F). Put some cornstarch in a shallow dish. Dredge the oysters in the cornstarch, then fry in the hot oil for a few minutes on each side until very pale golden; do this in batches – do not crowd the pan. Drain the oysters on paper towels.
- Bring a medium-sized pot of water to the boil, add the gluten puffs, cook for one minute, then drain. Squeeze out the excess water, then cut each gluten puff in half.
- Slice the siu yuk about 5mm (¼in) thick. Peel the shallots and garlic, but leave them whole. Slice the spring onions into 3cm (1¼in) lengths. If using a dashi bag, place it in a heatproof cup, add 300ml (1¼ cup) of hot water and leave for several minutes, then remove the bag. Add the oyster sauce, soy sauce, sugar and pepper to whatever liquid you are using (chicken stock or dashi) and stir until the sugar is dissolved.
- Place a clay pot (or enamelled cast iron pot) with a capacity of about 1.5 litres (1½ quarts) over a medium flame and add about 15ml (1tbsp) of oil. When the oil is hot (about 30 seconds), add the ginger, shallots and garlic cloves and stir for about a minute. Add the spring onions and mix briefly, then stir in the roast pork. Pour the stock and seasonings into the pot and bring to the boil, then stir in the fried oysters and gluten puffs. Cover the pot with the lid, lower the heat and simmer for about 15 minutes, stirring occasionally.
OYSTER TARTLETS RECIPE - JOHN BESH | FOOD & WINE
From foodandwine.com
4/5 Total Time 50 minsServings 12
- Preheat the oven to 400°. In a small saucepan, melt the butter over moderately high heat. Stir in the flour, then whisk in the milk until smooth. Bring to a simmer, whisking. Stir in the onion and bay leaf and simmer over low heat, whisking, until no floury taste remains, 10 minutes. Pass through a coarse strainer set over a small bowl; discard the bay leaf. Stir in the horseradish and season with salt and pepper. Press a piece of plastic wrap onto the sauce.
- In a small bowl, combine the panko and cheese and stir in the olive oil. Arrange the phyllo shells on a rimmed baking sheet. Place an oyster in each shell. Spoon about 1 teaspoon of the horseradish sauce into each shell, and sprinkle the panko mixture on top. Bake in the upper third of the oven for about 10 minutes, until hot throughout and crisp on top. Serve right away.
CHESAPEAKE GOLD OYSTER POT PIE WITH MUSHROOMS & PUFF ...
From hoopersisland.com
Estimated Reading Time 1 min
CLASSIC FRIED OYSTER PO'BOY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Calories 801Saturated Fat 6g 28%Cholesterol 275mg 92%Total Fat 20g 26%
蠔油燜釀豆卜 : HAKKA STUFFED TOFU PUFF IN OYSTER SAUCE | YING ...
From yingchen.life
Reviews 3Estimated Reading Time 3 mins
THESE DELICIOUS SESAME SHRIMP PUFFS ARE PERFECT FOR OSCAR ...
From brit.co
Estimated Reading Time 7 mins
TEOCHEW MEAT PUFF - OYSTER CAKES NOT TO BE MISSED - SPRING ...
From springtomorrow.com
Reviews 3Estimated Reading Time 2 mins
ABOUT US
From teochewtraditionaloysterpuff.com.sg
OYSTER RECIPES | ALLRECIPES
From allrecipes.com
BH&G FISH AND SEAFOOD COOK BOOK: CRAB-DEVILED EGGS AND ...
From pinterest.ca
OYSTER RECIPES | ALLRECIPES
From allrecipes.com
38 SMOKED OYSTERS IDEAS | SMOKED OYSTERS, OYSTERS, OYSTER ...
From pinterest.ca
OYSTER PUFFS RECIPE - FROM THE THE HUCKS FAMILY COOKBOOK ...
From pinterest.com
蚝饼，EASY DEEP FRIED OYSTER PUFF RECIPE - YOUTUBE
From youtube.com
OYSTER PUFFS - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#oysters #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #seafood #dietary #shellfish
You'll also love
Related Search