FRITTERS RECIPE RECIPES

Name: Best of the Bay Recipes...oyster Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 fritters, 4 serving(s)
Ingredients: 1 cup flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 egg; 1 cup milk; 1 quart of shucked oyster, and their liquor; vegetable oil

BEST OF THE BAY RECIPES...OYSTER FRITTERS RECIPE - FOOD.COM

Best of the Bay Recipes...oyster Fritters Recipe - Food.com image

When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter– this is a typical (and delicious) recipe for oyster fritters.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 egg
1 cup milk
1 quart of shucked oyster, and their liquor
vegetable oil

Steps:

Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Nutrition Facts : Calories 356.3, FatContent 9, SaturatedFatContent 3, CholesterolContent 174.8, SodiumContent 906, CarbohydrateContent 38.6, FiberContent 0.9, SugarContent 0.2, ProteinContent 28.2

VEGETABLE FRITTERS RECIPE | JAMIE OLIVER VEGETABLE RECIPES

Vegetable fritters recipe | Jamie Oliver vegetable recipes image

This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as Brie or Reblochon, works particularly well.

Total Time 20 minutes

Yield 12

Number Of Ingredients 8

Ingredients

250 g leftover cooked Brussels sprouts
2 handfuls of leftover cooked greens (100g)
1/2 a clove of garlic
1 lemon
a few sprigs of fresh dill
50 g leftover cheese
3 large free-range eggs
oil for frying

Steps:

1. Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
2. Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
3. Crack in the eggs and mix to combine.
4. Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
5. Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
6. Halve and serve the lemon on the side for squeezing over.

Nutrition Facts : Calories 62 calories, FatContent 5 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 0.7 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.1 g fibre

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I've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. -Marie Greene, Scottsbluff, Nebraska
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Total Time 35 minutes
Category Dinner
Calories per serving

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This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as Brie or Reblochon, works particularly well.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 62 calories per serving

1. Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
2. Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
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6. Halve and serve the lemon on the side for squeezing over.

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1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
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Reviews 5.0
Total Time 15 minutes
Calories 680.1 per serving

Eliminate the sugar and serve with pork roast.

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