Eastern Shore Oyster Fritters
- Yield 18 pieces
These little oyster fritters make a great appetizer.
- 1 pint shucked Maryland standard oysters
- 1 cup baking mix
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup evaporated milk
- 3/4 cup vegetable oil
- Drain the oysters, reserving the liquor. Combine the baking mix, cornmeal, salt and pepper in a bowl and mix well. Stir in the evaporated milk. Fold in the oysters; the batter will be thick.
- Heat the oil in a 10-inch skillet. Drop the batter by tablespoonfuls into the hot oil; each fritter should contain 2 oysters. Fry for 1 to 2 minutes or until brown on 1 side; trun carefully. Fry until brown; drain. If the consistency of the batter becomes too thick on standing, thin with some of the reserved oyster liquor.
Recipe reprinted with permission from the Maryland Dietetic Association’s Explore the Tastes of Maryland; From the Mountains to the Sea (Maryland Dietetic Association, Brooklandville, Marlyland, 2002).