Preparation:
Melt the butter in pan at approx. 300F.
Sauté the oysters in the melted butter for 2-3 minutes. Remove from the pan and 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 |
