Oyster Beignets

Name: Oyster Beignets
Ingredients: 1/2 (12-ounce) container fresh oysters; 1 cup all-purpose flour; 1 teaspoon grated lemon rind; 1/2 cup milk; 6 tablespoons butter, cut into pieces; 4 large eggs; 1 tablespoon chopped fresh chives; Vegetable oil

8 ingredients

3 steps

Ingredients

1/2 (12-ounce) container fresh oysters
1 cup all-purpose flour
1 teaspoon grated lemon rind
1/2 cup milk
6 tablespoons butter, cut into pieces
4 large eggs
1 tablespoon chopped fresh chives
Vegetable oil

Directions

1

Drain oysters, reserving 1/2 cup oyster liquor. Coarsely chop oysters; set aside. Combine flour and lemon rind in a small bowl.
2

Combine reserved oyster liquor, milk, and butter in a large saucepan over medium heat, stirring until butter melts. Add flour mixture all at once, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan. Remove from heat. Add eggs, 1 at a time, beating vigorously with a wooden spoon after each addition until smooth. Fold in oysters and chives.
3

Pour oil to depth of 2 inches into a Dutch oven; heat to 375°. Drop oyster mixture by heaping tablespoonfuls into oil. Fry, in batches, 2 to 3 minutes or until golden. Drain on wire racks. Serve immediately with Caper Dipping Sauce.