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| 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
Caper Dipping Sauce [recipe follows]
Method
Drain oysters, reserving 1/2 cup oyster liquor. Coarsely chop oysters; set aside.
Combine flour and lemon rind in a small bowl.
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.
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.
Caper Dipping Sauce
Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon ground red pepper
2 teaspoons capers, drained
Method
Combine all ingredients in a small bowl; cover and chill.
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
Caper Dipping Sauce [recipe follows]
Method
Drain oysters, reserving 1/2 cup oyster liquor. Coarsely chop oysters; set aside.
Combine flour and lemon rind in a small bowl.
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.
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.
Caper Dipping Sauce
Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon ground red pepper
2 teaspoons capers, drained
Method
Combine all ingredients in a small bowl; cover and chill.