The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
1 c flour or 2 dozen frozen oysters,
½ tsp salt thoroughly defrosted
1 T melted butter 1 egg white
1 egg, lightly beaten Vegetable shortening or vegetable
½ c beer oil for deep-fat frying
2 dozen fresh oysters, shucked, Lemon wedges
-----------------------------
Sift ½ c of the flour and the salt into a mixing bowl. With a wooden
spoon stir in the butter and the egg. Then pour in the beer gradually and
mix only until the batter is fairly smooth. Don't overmix. Let the batter
rest at room temperature for about an hour. When you are ready to fry the
oysters, beat the egg white with a rotary beater or whisk until it is stiff
enough to form unwavering peaks on the beater when it is lifted out of the
bowl. Gently fold the beaten egg white into the batter and continue to fold
until no streaks of white remain.In a deep-fat fryer, heat the shortening or oil until it registers 375° on a deep-frying thermometer. The fat should be at least 3 inches deep. Dip the oysters in the remaining ½ cup of flour, shake off any excess and then dip in the batter. Let the excess batter drain off, then fry the oysters, 5 or 6 at a time, for 3 to 4 minutes until they are puffed and golden brown. Drain on paper towels and keep the fritters warm in a 200° oven until all the oysters have been fried. Serve at once with wedges of lemon. Serves 4 to 6.
