Plump and Delicious Oyster Fritters: The Perfect Recipe
How to Wash Oysters and Make Delicious Oyster Fritters That Aren’t Watery
Today, I’m excited to share how to make delicious oyster fritters using fresh, seasonal oysters, ensuring they don’t become watery! If you follow my method, you’ll enjoy perfectly fluffy and tasty oyster fritters even after they’ve cooled. These #SeasonalOysterFritters are beautifully adorned with spicy Cheongyang chili peppers and vibrant red chili peppers. If serving to children, you can substitute the spicy peppers with green onions or chives. They are also delicious when fried with just oysters! While freshly fried oyster fritters are always wonderful, these remain tasty and don’t release water even when cold. Give this recipe a try!
Oyster Fritter Ingredients- 200g fresh oysters
- 2 Tbsp all-purpose flour or pancake mix
- 2 eggs
- 2 Cheongyang chili peppers (adjust to taste)
- 1 red chili pepper (for color)
- Generous amount of cooking oil
- Pinch of black pepper
Oyster Preparation & Deodorizing- 1 liter boiling water
- 0.5 Tbsp coarse sea salt
- 1 Tbsp lemon juice (optional)
- 1 liter boiling water
- 0.5 Tbsp coarse sea salt
- 1 Tbsp lemon juice (optional)
Cooking Instructions
Step 1
Oysters are often shipped with seawater, which can sometimes impart a strong flavor. If you plan to store oysters for later, it’s best to keep them unwashed in their bag and freeze them to maintain freshness. Now, let’s learn how to thoroughly clean them! Washing oysters with coarse sea salt, rice bran, or even grated radish or flour helps remove impurities and shell fragments. I find that adding coarse sea salt (2 Tbsp) and gently rubbing the oysters with my gloved hands works best. While you can use wooden chopsticks, I prefer to use my hands and carefully pick out any shell pieces as I wash.
Step 2
After the initial wash, I noticed quite a few shell fragments. This happened because the oysters I received were shipped without extra packaging on a particularly windy day. I rinsed them multiple times until the water ran clear. For the final rinse, adding a little more salt helps. Then, drain the oysters thoroughly in a colander. Soaking oysters in water for too long can cause them to lose their flavor. Quickly drain them and continue picking out any remaining shell pieces. (Tip: Commercially shucked oysters are usually pre-cleaned and don’t have many shells, so you can use them directly.)
Step 3
While the oysters are draining, let’s prepare the ingredients for the fritters and get the blanching water ready. Bring 1 liter of water to a rolling boil in a pot, adding 0.5 Tbsp of coarse sea salt.
Step 4
Once the water is boiling, carefully place the cleaned and drained oysters in a sieve. Pour the boiling water over the oysters. Don’t overcook them, as they can become tough. Immediately rinse them under cold running water to stop the cooking process and then drain them well. This step is crucial for removing excess moisture, which will result in crispier fritters.
Step 5
While the oysters are draining, prepare the accompanying ingredients. Crack the eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them thoroughly. Finely mince the Cheongyang and red chili peppers, removing the seeds to prevent a potentially unsightly appearance in the fritters.
Step 6
Add the finely minced chili peppers to the whisked eggs and mix well. The spiciness of the peppers and their vibrant color will blend into the egg batter, creating a more appealing fritter.
Step 7
Place the well-drained oysters into a clean plastic bag. Add 2 Tbsp of flour (or pancake mix) and gently shake the bag to lightly coat the oysters. Ensure they don’t clump together too much.
Step 8
We don’t want too much flour on the oysters, as it can mask their natural flavor. Lightly dust off any excess flour, then dip the lightly floured oysters into the prepared egg batter, ensuring each oyster is evenly coated. The batter should adhere nicely.
Step 9
Now it’s time to fry the fritters. Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the battered oysters onto the hot pan, one by one. If the oysters are small, you can fry 2-3 together. Fry them until they are golden brown and cooked through on both sides. Keep an eye on the heat to prevent burning.
Step 10
Arrange the beautifully fried oyster fritters on a plate. For an enhanced presentation and taste, serve them with fresh salad greens from your garden. Dipping the fritters in balsamic vinegar alongside the greens offers a delightful sweet and tangy contrast, making it a unique delicacy.
Step 11
Your oyster fritters, bursting with the flavors of the sea, are now ready! The process of cleaning the oysters filled the air with the fresh scent of the ocean. The combination of plump oysters, savory egg, and a hint of spice from the chili peppers is truly exquisite.
Step 12
Oyster fritters served with fresh salad greens and a dip of balsamic vinegar are a true delight. Even those who are not typically fond of raw oysters might discover a new appreciation for them when prepared this way. Enjoy these moist and chewy oyster fritters!
