Oyster Fritters Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/11/22
Oyster fritters on a plate with tartar sauce

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 6 mins
Total: 21 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
525 Calories
30g Fat
44g Carbs
19g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 525
% Daily Value*
Total Fat 30g 38%
Saturated Fat 3g 17%
Cholesterol 122mg 41%
Sodium 503mg 22%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 19g
Vitamin C 7mg 37%
Calcium 165mg 13%
Iron 8mg 44%
Potassium 302mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh oysters are delicious, but for a different take on a seafood appetizer, these oyster fritters are sure to please. This basic recipe for oyster fritters can be easily adapted (see variations listed below), but it involves making a thick batter—and plenty of chopped oysters. It's similar to a croquetteUse whatever fresh oysters you can find, or your favorite type. In a pinch, canned oysters will work, too.

These fritters are like croquettes and make a great snack or appetizer in the summertime served along with fresh corn on the cob and grilled fare. They're a bit salty, crunchy, and savory all at once. Serve with tartar sauce, homemade ranch dressing, or cocktail sauce. A spicy aioli can be fun, too, if you combine mayonnaise, some chopped hot peppers, and crushed minced garlic. Garnish with wedges of fresh lemon, if desired.

You can easily double this recipe, and if you're serving a crowd, you should consider it as oyster fritters tend to go fast.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Heat about 1 to 2 inches of oil in a deep heavy skillet to about 365 F.

  3. Whisk the eggs and milk together in a small bowl.

  4. Combine the flour, baking powder, and salt in another bowl, and blend well. Add the egg and milk mixture, and blend with a spoon until smooth.

  5. Stir the chopped oysters into the batter, and drop by spoonful into the hot fat. A cookie scoop works well to keep them small and round.

  6. Cook in batches, turning to brown both sides. Drain on paper towels.

  7. Serve and enjoy.

Tip

If you go with fresh oysters, you can buy them a day or so ahead of time if need be, but of course they're best used the day you buy them. You'll need to remove them from their shells If you've never shucked an oyster before, you don't need a fancy tool (unless you want to invest in an oyster knife) and it's not tricky to pull off. It just takes a little bit of practice, wiggling the knife between the shells to dislodge them.

Variations

This oyster fritters recipe can benefit from some additions and variations.

  • Add the zest of half a lemon.
  • Chop 2 tablespoons of fresh parsley, tarragon, or chives (or a combination of all three) and add to the fritter batter, or garnish with these fresh herbs.
  • Add 1/2 teaspoon of garlic powder and 1/4 to 1/2 teaspoon of freshly cracked black pepper.
  • Finely chop 2 to 3 tablespoons of onions or shallots.
  • Use gluten-free all-purpose flour instead if need be.

How to Store Oyster Fritters

  • These fritters, like all fried foods, are best the day they are made, but you can refrigerate leftovers in an airtight container for up to 2 or 3 days. Reheat in a hot skillet with a little bit of oil, or in a 350 F oven for several minutes. (They're not big, so they should reheat quickly).
  • Microwaving is not recommended for fried seafood as the texture will suffer.
  • You can freeze leftover oyster fritters if sealed well in a zip-close freezer bag for up to 3 months. Reheat in a 350 F oven for 5 to 7 minutes or until completely hot.