Oyster & Lemon Balm Fritters

Name: Oyster & Lemon Balm Fritters
Yield: Serves 4
Ingredients: 2 tblsp fresh dill, chopped; fresh lemon wedges; 12 sprigs of lemon balm; squeeze of lemon; pickled samphire (optional); 150 ml beer, or lager; salt; 250 g self-raising flour; 12 fresh pacific oysters; fresh lemon balm; seasoned flour; 1 tblsp white wine vinegar; 250 ml mayonnaise; 100 g brown crab meat

Oyster and Lemon Balm Fritters with Brown Crab Mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This dish can be served as a starter to share or as a canapé. It’s so simple and mouth-wateringly good that it converts people who don’t normally like the idea of oysters. Lemon balm is dead easy to grow yourself. I grow my own in our garden and use it in all sorts of dishes, from dressings to desserts.

Ingredients

12 fresh pacific oysters
250 g self-raising flour
1 tblsp

Starter
Pescatarian

Method

Shuck the oysters and keep the shells.

To make the mayonnaise, mix the brown crab meat with the mayonnaise, some chopped dill and a squeeze of lemon. Place in the fridge until needed.

Whisk the flour, vinegar and beer together with a little salt, adding a little water if necessary to make a batter that coats the back of a spoon. Chop a generous amount of lemon balm and add to th