Oyster & Lemon Balm Fritters

Oyster and Lemon Balm Fritters with Brown Crab Mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


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


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