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Bluff Oyster Fritters
A savory fritter showcasing the prized Bluff oyster, a delicacy from the southern coast of New Zealand. These fritters are crispy on the outside with a tender, briny oyster filling, often served with a squeeze of lemon.
๐ง ์ฌ๋ฃ
- 200 g Fresh Bluff Oysters(shucked and drained)
- 2 large Eggs
- 1/2 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/8 tsp Black pepper(freshly ground)
- 2-3 tbsp Milk(as needed for batter consistency)
- 4 tbsp Vegetable oil(for frying)
- 4 servings Lemon wedges(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Gently chop the drained oysters into smaller pieces. Be careful not to over-chop, as some texture is desirable.
- 2
In a medium bowl, whisk together the eggs, flour, baking powder, salt, pepper, and 2 tablespoons of milk until a smooth batter forms. Add more milk, a tablespoon at a time, if the batter is too thick. It should be thick enough to coat the back of a spoon but still pourable.
- 3
Gently fold the chopped oysters into the batter.
- 4
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. The oil should be hot but not smoking.
- 5
Spoon dollops of the batter (about 1/4 cup each) into the hot oil, being careful not to overcrowd the pan. Flatten them slightly with the back of the spoon.
- 6
Fry for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
- 7
Serve immediately with fresh lemon wedges.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a lighter fritter, some recipes suggest using less flour or even omitting it entirely and relying on extra egg. However, a small amount of flour helps bind the fritter.
- โEnsure your oysters are well-drained to prevent a watery batter.
- โDon't overcook the oysters, as they can become tough.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely chopped fresh herbs like chives or parsley to the batter.
- Serve with a side of tartare sauce or a simple aioli.