OYSTER FRITTERS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Oyster Fritters image

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

1 cup mayonnaise
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 tablespoon finely chopped pickled sliced jalapeño chiles
2 tablespoons chopped fresh cilantro
1 3/4 cups Gold Medal™ all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons grated lemon peel
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 cup lager beer
1 egg
1/4 teaspoon freshly ground black pepper
2 pints shucked oysters, drained
Peanut oil for deep frying

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

There are no comments yet!