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Louisville Rolled Oysters

the.instructor's picture
Louisville Rolled Oysters is an amazingly delicious side dish which cannot just escape your guest's attention in any party. Serve this Louisville Rolled Oysters to them, I bet everyone will praise for your creativity.
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1 , well beaten
  Milk 1⁄4 Cup (4 tbs) (Use More As Needed)
  Oysters 18 Medium, drained
  White cornmeal/Cracker meal 1 Cup (16 tbs)
  Lard/Solid shortening 1 Cup (16 tbs) (Used For Deep Frying)
  Dip 1 (Of Your Choice)

Sift flour, baking powder and salt in a medium mixing bowl.
Beat together egg and milk; add to flour mixture and mix well.
Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
Beat until smooth.
Put oysters in batter and stir to coat oysters well.
Scoop up three oysters at a time and form them by hand into a croquette.
Quickly roll croquette in cornmeal, covering it completely.
Repeat with remaining oysters.
After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
At this point, oysters can be refrigerated until time to fry them.
Heat lard to 375°F in a deep fryer.
Put 3 rolled oysters at a time in basket and lower into hot fat.
The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
Cook through, about 3 to 4 minutes total cooking time.
Drain on paper towels.

Recipe Summary

Side Dish

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Louisville Rolled Oysters Recipe