This article appears in the Fall 2024 issue
Oyster Fritters
Oysters—one of nature’s many gifts, and so many choices! Oyster lovers have their favorites, each with its own distinctive characteristics derived from its species and its environment. Different locations have different climates, water temperatures, and food sources. Clean, cold, brackish water makes for excellent tasting oysters. All of these variables can have an effect on an oyster’s balance of taste—sweet, savory, or salty—and texture. Cooler temperatures in fall and winter will yield a richer, nuttier flavor and firmer texture.
Both the East Coast and the West Coast oysters are prized for their unique taste, texture, and appearance. East Coast are typically smoother with a large cup and crisp meat with a briny, savory flavor. West Coast oysters typically have a ruffled shell and deeper cup and are sweeter and plumper with a subtle mineral flavor.
Some will say that the best oyster in the world comes from the Delta de L’Ebre situated between Barcelona and Valencia, Spain. The saltiness of the Mediterranean combines with the sweetness of the River Ebro to create the perfect oyster. What a wonderful journey to taste oysters around the world.
In this recipe we will be blending them with a batter to make oyster fritters. Get creative and add corn kernels or minced red peppers. If you cannot find fresh oysters then canned can be used, but rinse them first. If your fresh oysters are too briny for your taste, then soak them in milk for about thirty minutes.
Oyster Fritters (Serves 4)
1 cup chopped, drained oysters
4 eggs, separate the yokes from the whites
1/8 teaspoon black pepper
1/2 teaspoon salt
6 tablespoons flour
1 tablespoon minced onion (optional)
Canola oil
In separate bowls, beat the egg yolk until thick and creamy; with clean beaters beat the egg whites until stiff. To the egg yolks add the onions, salt, and pepper. Gradually add the flour. Fold in the oysters and egg whites.
Drop one tablespoon of oyster mixture at a time into oil heated to 350°F degrees. Do not crowd. When golden brown, remove and drain on a paper towel.
Serve with a dip of your choosing. A spicy remoulade or lemon and garlic aioli sounds good, or just a squeeze of lemon juice.
Melody Tierney is an avid foodie and enjoys sharing her passion with others. A former bed and breakfast owner in Southampton, New York, she and her husband Phil were featured as an Inn of the Month in Travel and Leisure magazine.
