Cajun Oyster Fritters A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Cajun Oyster Fritters (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 1 Preparation Time :0:00 Categories : Cajun Chile Pepper Magazine Oysters Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint oysters -- medium 2 tablespoons butter 2 eggs -- slightly beaten 1/4 cup oyster liquid 1/4 cup milk 2 teaspoons Louisiana-style hot sauce 2 cups cornmeal 2 teaspoons dry Creole or Cajun Seasoning 1 teaspoon cayenne pepper 1 teaspoon baking powder 3/4 cup vegetable oil 3/4 cup hot pepper oil Drain oysters, reserving 1/2 cup liquid. Mix oyster liquid with eggs and milk. Mix cornmeal, seasoning and baking powder. Saute oysters in hot butter until edges curl. Remove from wok. Dip oysters first in liquid, then in cornmeal mix. Fry in hot oil for two or three minutes, turning once, until golden brown. Remove and dry on paper towels or brown paper. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : If pepper oil is unavailable, use 1-1/2 cups vegetable oil. Heat factor will be significantly decreased, though. There are as many oyster fritter recipes as there are families to pass them down. This is a Louisiana-style variation; a wok works well for this recipe. Heat Scale: Medium Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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