Eastern Shore Oyster Fritters

  • Yield: 18 pieces


1pint shucked Maryland standard oysters
1cup baking mix
2tablespoons cornmeal
1teaspoon salt
1/4teaspoon pepper
1/2cup evaporated milk
3/4cup vegetable oil


  1. 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.
  2. 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).


Nutritional Info *per serving

  • Calories 138
  • Fat 10g
  • Saturated Fat 2g
  • Cholesterol 14mg
  • Sodium 254mg
  • Carbohydrate 9g
  • Fiber 1g
  • Protein 3g
  • Calcium 39mg