From our FOOD & DRINK Archives

Oyster Fritters

This delicacy may be served as an hors d’oeuvre before dinner or as a first course with a small salad. The fritters can be reheated in a 350°F (180°C) oven for 5 minutes, but they are at their crispest straight out of the skillet. Oysters in Victorian times were plentiful and cheap. They were served raw or as fritters.


12 large oysters
2 tbsp (30 mL) butter
½ cup (125 mL) chopped shallots
½ cup (125 mL) chopped celery
1 tsp (5 mL) chopped garlic
½ cup (125 mL) all-purpose flour
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) baking powder
Salt and freshly ground black pepper to taste
1 egg, beaten
⅓ cup (75 mL) cold water
2 tbsp (30 mL) chopped parsley
Oil for frying


  1. Drain oysters in a strainer for a few minutes. Coarsely chop oysters and return to strainer until ready to use.
  2. Heat butter in a skillet over medium heat. Add shallots and celery. Sauté for about 2 minutes or until softened. Stir in garlic. Let cool.
  3. Sift together flour, cornstarch, baking powder, salt and pepper. Make a well in centre and add egg and water. Slowly stir into flour mixture. Stir in shallot mixture and parsley. Stir in oysters.
  4. Heat ½ inch (1 cm) oil in skillet over medium-high heat until a cube of bread turns brown in 15 seconds.
  5. Drop fritter mixture into oil, 2 tbsp (30 mL) at a time, and cook until golden brown, about 1 minute per side. Drain and serve immediately.

Serves 8


Our Latest Delicious Recipes
Find Your Wine Style
Back to top