Oyster Fritters

Beignets d’Huitres

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Dozen Oysters
  • 2 Eggs
  • A Cupful of Milk

Method

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