• Tommy Centola

Oyster Fritters

I am not a cold weather person. The best part of winter is that it is the best time of the year for oysters. This week, I am sharing an oyster appetizer along with a stew from a famous New Orleans oyster restaurant. Today, it's Oyster Fritters or Oyster Beignets.


3/4 cup + 1 heaping tablespoon all-purpose flour

1 teaspoon baking powder

Creole seasoning to taste

1 1/4 cups chopped Gulf oysters (about 1 dozen)

3/4 cup reserved oyster liquor

1/2 cup whole milk

Canola oil for frying


In a large bowl, combine the flour, baking powder and Creole seasoning. In a separate bowl, combine oysters, oyster liquor and milk.


Add the milk mixture to the flour mixture and stir gently to incorporate. Heat the oil to 375℉. Drop the batter bu spoonfuls into the hot oil and fry the fritters until golden brown. Remove the fritters with a slotted spoon and drain on paper towels. Serve immediately with your favorite dipping sauce.


Creole & Cajun Comfort Food is now available online.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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