Name: Oyster puffs
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1/2 cup plain flour; 1 teaspoon lemon zest; 1/2 teaspoon sea salt; 1 pottle oysters (about 12-20 small oysters), drained and 1 tbsp juice reserved; enough cooking oil for 4-5cm in a small saucepan; 1/4 cup mayonnaise; 1 tablespoon lemon juice; parsley, to garnish; lemon slices, to serve

Oyster puffs

Nici Wickes makes oysters go a long way with these puffy little fritters! This oyster puffs recipe is perfect for entertaining. Serve sprinkled with parsley alongside lemon slices and plenty of mayo

Makes 20

Prep

Cook

20M

Total

1H 20M

Ingredients

1/2 cup plain flour

1 teaspoon lemon zest

1/2 teaspoon sea salt

1 pottle oysters (about 12-20 small oysters), drained and 1 tbsp juice reserved

enough cooking oil for 4-5cm in a small saucepan

1/4 cup mayonnaise

1 tablespoon lemon juice

parsley, to garnish

lemon slices, to serve

Method

1.Mix the flour, lemon zest and sea salt with the reserved oyster juice and enough cold water to make a mixture like double-thickened cream. Set aside for 1-2 hours to rest.

2.When ready to cook, use a small saucepan (you won’t have to use so much oil) and heat the oil to medium hot. It is ready when a few drops of the batter dropped in sizzle immediately and float to the top.

3.Using tongs, dip each oyster (or two if very small) into the batter, then into the oil to fry until golden brown. Cook a few at a time but don’t crowd the saucepan. Drain on paper towels.

4.Mix the mayonnaise with the lemon juice in a small serving bowl.

5.Serve the hot oyster puffs sprinkled with the parsley, plus slices of lemon and mayonnaise.

Make these stretch even further by making po’ boys, a New Orleans favourite. Fill buttered white rolls with shredded lettuce, an oyster puff, plus a decent dollop of mayonnaise to top them off.

Note