1. Whisk egg until pale. 2. Stir in sifted flour/soda/cayenne. Add salt and pepper. 3. Whisk in enough oyster liquid to make what looks like a very thick pancake batter. 4. Add onions. 5. Gently stir in oysters. 6. Check consistency; if too thin batter will spread too much once in the pan. 7. Heat oil in pan over med-high heat. (the oil should be about 1/4 inch deep. 8. Add batter to heated oil by the tablespoon keeping them as round as possible. 9. Fry 3-4 minutes on each side or util golden brown and crisp. 10. You may need to top up the oil. 11. Drain/blot on paper towel and keep warm in oven. These are best served hot. 12. Note: If the fritters are soggy it will be because the oil is not hot enough. Best to try a small "test" one first. 13. If making for appetizers, add the batter by teaspoons instead of tablespoons. ---------------------------------------------------------------------------
Nutrition
Ingredients
