Oyster Onion Fritters

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   ["Whisk egg until pale.", "Stir in sifted flour/soda/cayenne.", "Add salt and pepper.", "Whisk in enough oyster liquid to make what looks like a very thick pancake batter.", "Add onions.", "Gently stir in oysters.", "Check consistency; if too thin batter will spread too much once in the pan.", "Heat oil in pan over med-high heat.", "(the oil should be about 1/4 inch deep.", "Add batter to heated oil by the tablespoon keeping them as round as possible.", "Fry 3-4 minutes on each side or util golden brown and crisp.", "You may need to top up the oil.", "Drain/blot on paper towel and keep warm in oven.", "These are best served hot.", "Note: If the fritters are soggy it will be because the oil is not hot enough.", "Best to try a small ""test"" one first.", "If making for appetizers, add the batter by teaspoons instead of tablespoons."]

* Per serving · 4 servings · Values may vary.

No additional tips available.