Oyster Patties Easy And Versatile Recipes
BEST OF THE BAY RECIPES...OYSTER FRITTERS
When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.
Provided by laura.marchiori
Categories < 60 Mins
Time 35m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
- Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2
OYSTER PATTIES
Oyster patties are much more sophisticated than their name and are to me one of the most elegant dishes to serve for a seated dinner, not that we have those often. They also make a wonderful offering for a more casual soiree, served from a chafing dish surrounded by the little pastry cases ready to be filled with the warm creamed oysters.
Yield serves 6
Number Of Ingredients 20
Steps:
- In a large bowl, stir together the bread flour, cake flour, sugar, and salt. Toss the chunks of butter into the flour and make sure each piece is coated with it. Combine the vinegar with 1 cup cold water and stir into the flour mixture while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
- On a lightly floured surface, pat and roll the dough into a neat rectangle that's about 1/2 inch thick. Fold the dough into thirds like a business letter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Unwrap the dough and place it on a floured work surface with the folded side towards you. Roll the folded dough into a rectangle and again fold the dough into thirds. Repeat this process two times. The dough will be slightly marbled-looking with streaks of butter running through it. Wrap the dough in plastic and let it chill for 1 hour.
- Unwrap the dough and place it on a floured work surface. Roll it out to a 1/4-inch thickness and cut it into 4-inch squares with a sharp knife. Place the squares 3 inches apart on a baking sheet and chill for 1 hour.
- Heat the oven to 400°F.
- Bake the pastries for 10 minutes or until puffed and golden. Remove the pastries to a cooling rack.
- In a medium skillet set over medium heat, melt the butter. Sprinkle the flour over the butter and whisk to combine. Cook, stirring constantly, for 3 minutes or until the roux is lightly golden. Add the shallots, celery, and garlic and cook until softened, about 4 minutes. Add the oyster liquor and the clam juice to the roux, along with the bay leaf, thyme, salt, and cayenne pepper, and cook, stirring, until the mixture thickens, about 4 minutes. Add the heavy cream, sherry, and parsley and cook for 3 minutes or until very thick. Add the oysters and cook, stirring, just until the edges begin to curl, 3 to 4 minutes. Discard the bay leaf.
- To serve, make an indentation in the center of each pastry square using the back of a spoon. Spoon the oyster filling into the center of each pastry. Serve at once.
- If you are a hostess pressed for time, pick up frozen puff pastry shells at the grocer.
- The vinegar helps make the pastry more tender.
- The pastry cases can be made 1 day in advance or frozen unbaked for 1 month.
- If you like, cut 3-inch rounds of dough and top each round with a circle with the center cut out (like a doughnut) and bake to form more elegant patty shells (or you can just buy some frozen ones).
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- In a large bowl, using a pastry cutter or 2 knives, cut the butter into the flour until it resembles small peas. Add 6 tablespoons of the ice water and stir just until the dough can be gathered into a ball. Add more water, 1 tablespoon at a time, if the dough is too dry. Divide the dough into 12 equal portions and pat into 1/2-inch-thick disks. Wrap individually in plastic and refrigerate for at least 1 hour or overnight.
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- Preheat the oven to 400°. In a large saucepan, melt the butter over moderate heat. Add the celery, leeks, onion and garlic and cook, stirring, until tender, about 10 minutes. Drain the oysters and reserve 1 cup of their liquor. Add the thyme and reserved oyster liquor to the pan and cook for 10 minutes. Add the oysters, bread crumbs and scallions and cook until the oysters are just cooked through, 3 to 5 minutes. Season with salt and pepper.
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