Oyster Potato Fries
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Finely shredded potatoes||2 Cup (32 tbs)|
|Oysters||1 Pint, well drained|
|Fat||2 Cup (32 tbs) (For Deep Frying, Heated To 365Â° F)|
Stir the sour cream and a mixture of flour, salt, and seasoned salt into the beaten egg.
Combine with the potatoes and blend thoroughly.
Add 4 or 5 oysters at a time to potato mixture.
Drop mixture by tablespoonfuls with an oyster in each spoonful into the hot fat.
Do not crowd the oysters; they should be free to float one layer deep.
Fry 2 to 3 minutes, or until golden brown.
Remove with slotted spoon and drain over fat before removing to absorbent paper.