Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chesapeake Fried Oysters
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- #13462
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pint standard oysters, drained
3/4 cup flour
1 cup evaporated milk
1 teaspoon baking powder
salt and pepper, to taste
vegetable oil, enough to fill a frying pan 1/4 inch deep
directions
Combine flour, baking powder, salt, and pepper. Stir milk into mixture to make a thin batter. Add the oysters without liquor to the batter and stir.
Heat the oil in the frying pan. When the oil is hot, spoon the oysters individually with generous amount of the batter into the hot oil.
Make each patty about the size of a half dollar. Fry the oysters on both sides until golden.
added by
TheCrabPlace
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more oysters recipes
reviews & comments
September 17, 2020
I had lost the recipe our family used so I am happy to have found this one. It is just like the one we had from years ago. Always a family favorite. Thank you for sharing your recipe.