Chesapeake Oyster Fritters


  • 1 pint of oysters
  • 1/2 cup evaporated milk
  • 1 cup flour
  • 3 tbs corn meal
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3/4 cup oil
  • Drain the oysters and reserve the liquor.
  • In a bowl, mix the flour, cornmeal, salt and pepper.
  • Gently fold in the oysters. The batter will be thick. If the batter becomes too thick add a little oyster liquor to thin it out.
  • Heat oil in a saute pan and drop the batter into hot oil by tablespoonful, making sure it contains several oysters in each portion.
  • Cook until brown on 1 side, then turn and cook on the other side. About 4 minutes total. Fritters should be golden brown on both sides.

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