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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. |