Maryland Oyster Puffs Recipe

Serves/Makes: 4 - 6


  • 1 pint shucked standard oysters with liquor
  • 1/2 cup oyster liquor
  • 1/2 cup milk
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1 cup all-purpose flour
  • 4 eggs
  • 4 cups corn oil for frying*
How to cook Maryland Oyster Puffs:
  • In a large heavy skillet, simmer oysters in their liquor until the edges just begin to curl. Remove oysters from skillet with a slotted spoon and drain on absorbent paper. Chop oysters fine, and set aside.
  • Pour off oyster liquor and measure out 1/2 cup. Reserve any remaining liquor for another use.
  • Bring oyster liquor, milk, butter, salt and sugar just to a boil in a medium-size heavy saucepan. Reduce heat and add 1 cup flour. Cook over low heat, stirring quickly and constantly, until mixture forms a smooth ball. (No flour or batter should stick to the sides of the saucepan). Remove saucepan from heat and let the batter cool slightly.
  • Add eggs, one at a time, and beat well after each egg is addes. Thoroughly mix chopped oysters into the batter.
  • Heat oil in a large skillet or Dutch oven. A piece of bread dropped into the oil will turn golden brown when the temperature of the oil is just right.
  • Drop batter into oil by tablespoonfuls and fry until golden brown, about 3 to 4 minutes. (Use teaspoonfuls of batter for tiny snacking or hors d'oeuvre puffs). Turn puffs over with tongs as they brown.


The Maryland Oyster Puffs recipe easy to prepare and so good!


*Oil may be strained, refrigerated in a tightly covered container, and used again, but only for fried oysters and other oyster dishes.

This recipe for Maryland Oyster Puffs serves/makes: 4 - 6

The Maryland Oyster Puffs recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Oysters (more Oysters recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: American (more American recipes)

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