Recipes > Seafood > Oysters > Oyster Fritters > Oyster Fritters

Oyster Fritters


  • oysters
  • 6 eggs
  • 6 table-spoonfuls of fine sifted flour
  • 1 1/2 pints of rich milk
  • grated nutmeg
  • butter or lard


Have ready some of the finest and largest oysters; drain them from the liquor and wipe them dry.

Beat eggs very light, and stir flour into them gradually. Add by degrees the rich milk and some grated nutmeg, and beat it to a smooth batter.

Make your frying-pan very hot, and put into it a piece of butter or lard. When it has melted and begins to froth, put in a small ladle-full of the batter, drop an oyster in the middle of it, and fry it of a light brown. Send them to table hot.

If you find your batter too thin, so that it spreads too much in the frying-pan, add a little more flour beaten well into it. If it is too thick, thin it with some additional milk.


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Directions for Cookery, in its Various Branches (1840).

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