4 - 6
How to cook Maryland Oyster Puffs
- 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*
- 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
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed