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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like pan-fried oysters, but those are rolled in cornmeal, not typical appetizer fare. These little fritters can be served as both appys and entrees. I am not sure of the serving size because that all depends on how big or little you make them. So, I'm just stating that the yield is one batch. Ingredients:
1 1/2 cups oysters, coarsely chopped |
2 eggs |
1 cup milk |
2 cups self-rising flour |
1 teaspoon old bay seasoning (more or less to taste) |
1 dash salt |
oil, for deep frying |
Directions:
1. Preheat the oil.
2. Stir together the eggs, milk, flour and seasonings to make the batter and stir in the oysters.
3. If using for an appetizer, drop by teaspoonfuls into the hot grease and fry until golden.
4. If using for an entree, drop by heaping tablespoonfuls.
5. Drain on paper towels & serve with cocktail sauce.
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