This is a traditional Welsh recipe for deep-fried fritters made from oysters and cornmeal.Ingredients:1 pint (600ml) oysters, shucked1 cup (150g) self-raising flour1/4 cup (35g) cornmeal1 egg1/4 cup (60ml) milk1 tablespoon (15ml) melted buttersalt and freshly ground black pepper to tasteoil for fryingMethod:Sift the flour, cornmeal and salt together into a mixing bowl. In another bowl, lightly beat the egg then stir in the milk and melted butter. Pour this mixture into the dry ingredients and stir until everything is evenly combined.Heat the oil in a deep-fryer or large saucepan to 190C/375F. Drop spoonfuls of batter into the oil and fry for 2 to 3 minutes until golden brown. Drain on paper towels and serve immediately.
Canned or fresh corn may be used.
To the corn pulp add the beaten eggyolks, flour and seasoning.
Add the stiffly beaten egg whites and blend.
Drop by spoonfuls the size of an oyster on a hot buttered frying pan andbrown.
Ingredients
Directions
Canned or fresh corn may be used.
To the corn pulp add the beaten eggyolks, flour and seasoning.
Add the stiffly beaten egg whites and blend.
Drop by spoonfuls the size of an oyster on a hot buttered frying pan andbrown.
