An Estelle Chretien Recipe. I learned how to do this fantastic South Louisiana dish from a long time friend who supervised public school cafeteria kitchens all across the Bayou State for decades before her retirement about a decade ago. And it’s such a mouthwatering creation, I just have to share it with each and every one of you. So go get a quart or so of unwashed Louisiana ersters and whip up some of these “frittas” for supper tonight!
3 dozen unwashed Louisiana oysters, chopped
2-1/2 cups oyster water
3 cups all purpose flour, sifted
3 tablespoons baking powder
2 teaspoons kosher or sea salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
2 teaspoons Frank Davis Seafood Seasoning
2 whole eggs, slightly beaten
1/2 cup finely chopped onions
1/2 cup finely chopped celery
2/3 cup finely chopped green onions
1/4 cup minced parsley
Peanut or corn oil for deep frying
Start off by draining the oysters and saving the water. For best results you should use fresh-shucked oysters whenever possible.
In a mixing bowl, sift together the flour, baking powder, salt, peppers, and seafood seasoning and stir in the beaten eggs.
Just mix everything along lightly—don’t overwork the mixture. Then add the oyster water and mix the ingredients really well to form the fritter base.
When the consistency becomes uniform, toss in the onions, green onions, celery, and parsley and again mix everything well.
At this point, add the chopped oysters and mix them in, too.
When you’re ready to cook, set either a deep fryer or a heavy cast iron Dutch oven to “hot” (about 375 to 400 degrees).
Then drop tablespoon measures of the mixture into the oil and fry until each fritter is golden brown on both sides. Do not overcrowd them in the pan! By the way, you may have to flip them or turn them over to get them to begin “crusting” (but this should be done only once!).
To reach perfection, make sure you cook each fritter to a crunchy crispiness all the way through. I seriously suggest you drain them thoroughly on paper towels or several sheets of Kraft brown paper before serving.
This particular recipe should make about 36 small fritters. Ideally they can be served as hors d’oeuvres, TV snacks, or full blown entrees. A cold crisp green salad tossed with olive salad mix and a pile of fluffy creamed potatoes round out this perfect Lenten meal