Oyster Fritters: Fresh and Flavorful
Making Delicious Oyster Fritters with Fresh Oysters
These oyster fritters are a delightful treat, featuring plump, fresh oysters combined with aromatic vegetables, resulting in a crispy exterior and a tender, juicy interior. Enhanced with a simple dipping sauce, they make a fantastic appetizer, snack, or side dish. Follow this easy recipe to recreate this popular Korean delicacy at home.
Oyster Fritter Ingredients- 150g fresh oysters
- 1 stalk scallion
- 1/2 bunch perilla leaves (or similar herb)
- 1/4 bunch enoki mushrooms
Batter- 2 Tbsp all-purpose flour
- 2 Tbsp Korean pancake mix (buchim garu)
- 1 pinch salt
- 2 eggs
- 2 Tbsp all-purpose flour
- 2 Tbsp Korean pancake mix (buchim garu)
- 1 pinch salt
- 2 eggs
Cooking Instructions
Step 1
Start by preparing the fresh oysters. Gently rinse them under cool running water to remove any grit or debris. Drain them thoroughly in a colander. It’s important to remove excess water, as too much moisture can make the batter too thin and prevent crispy fritters.
Step 2
Next, prepare the vegetables that will add fragrance and texture to your fritters. Finely chop the scallion. Chop the perilla leaves (or your chosen herb) into bite-sized pieces. Separate the enoki mushrooms by their base and pull them apart into smaller clusters. Chopping the vegetables finely will help them integrate well with the oysters in the batter.
Step 3
In a mixing bowl, combine 2 tablespoons of all-purpose flour, 2 tablespoons of Korean pancake mix, and a pinch of salt. Mix well with a spoon to create the dry batter base. Whisk in 2 eggs until smooth. The batter should be thick enough to coat the ingredients without being too runny; this consistency is key for well-formed fritters.
Step 4
Gently add the prepared oysters to the batter and mix lightly, being careful not to break them. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, scoop portions of the batter with oysters onto the pan. Fry for about 2-3 minutes per side, until golden brown and crispy. Be mindful not to overcook the oysters, as they can become tough. Ensure they cook through without burning.
Step 5
Finally, prepare the spicy dipping sauce. In a small bowl, combine 1.5 tablespoons of sugar, 1 tablespoon of gochugaru, 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1/2 tablespoon of mirin (or rice wine), 3 tablespoons of vinegar, 1 tablespoon of minced garlic, and 1/2 tablespoon of toasted sesame seeds. Stir everything together until well combined. For an extra kick, you can add finely chopped chili peppers or onions.
