Oyster Fritters

Beignets d’Huitres

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Dozen Oysters
  • 2 Eggs
  • A Cupful of Milk
  • 2 Cupfuls of Flour
  • A Teaspoonful of Salt
  • ½ Teaspoonful of Good Baking Powder
  • Boiling Lard
  • Parsley or Asparagus Tips to Garnish


Take three dozen large oysters, drain in a colander and remove any pieces of shell or grit that may adhere. Chop the Oysters fine. Take two eggs and beat until very light. Then add a cup of milk and rub in smoothly two cups of flour and one teaspoonful of salt. Beat until perfectly smooth. Add one-half teaspoonful of good baking powder, mix well, then drop in the Oysters, which must be dry. Then drop by spoonfuls into boiling lard or oil. When browned on one side turn on the other, being careful not to use a fork or to pierce them, as that would render the Oysters and Fritters heavy. Use a skimmer in removing from the pot, and drain on brown paper. Serve on a dish in which you have placed a folded napkin and garnish with sprigs of parsley and asparagus tips.