| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Grains |
Cajun |
Cajun, Seafood, Ethnic |
8 |
Servings |
INGREDIENTS
| 48 |
|
Shucked oysters w/liquid |
| 6 |
|
Eggs, beaten |
| 4 |
tb |
Baking powder |
| 1/4 |
ts |
Oregano flakes |
| 1 |
ts |
Black pepper |
| 1/2 |
ts |
White pepper |
| 1 1/2 |
ts |
Tabasco sauce |
| 2 |
c |
Flour, all-purpose is best |
| 1 |
c |
Milk or Half & Half |
| 1 |
ts |
Salt |
| 1/4 |
lb |
Butter |
| 1/2 |
c |
Peanut or corn oil |
INSTRUCTIONS
Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the
melted butter for 2-3 minutes. Remove from the pan & quarter. Mix all other
ingredients in bowl, including the oyster liquid. Control the thickness of
the fritter batter by the amount of oyster liquid that you add. Mix in the
oysters. Drop a tablespoon full of the batter into the pre-heated oil and
fry until golden brown. ORIGIN: Aunt Lisle DuPree, Houma, La., circa 1966
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