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Oyster Onion Fritters

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.93
Energy (kCal)131.5
Carbohydrates (g)14.37
Total fats (g)4.905
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk egg until pale. | 2. Stir in sifted flour/soda/cayenne. Add salt and pepper. | 3. Whisk in enough oyster liquid to make what looks like a very thick pancake batter. | 4. Add onions. | 5. Gently stir in oysters. | 6. Check consistency; if too thin batter will spread too much once in the pan. | 7. Heat oil in pan over med-high heat. (the oil should be about 1/4 inch deep. | 8. Add batter to heated oil by the tablespoon keeping them as round as possible. | 9. Fry 3-4 minutes on each side or util golden brown and crisp. | 10. You may need to top up the oil. | 11. Drain/blot on paper towel and keep warm in oven. These are best served hot. | 12. Note: If the fritters are soggy it will be because the oil is not hot enough. Best to try a small "test" one first. | 13. If making for appetizers, add the batter by teaspoons instead of tablespoons. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dozen oyster 2 drained jarred - - - -
    oyster liquid 3 -4 tablespoons - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    purpose flour 1 1/2 1/2 - - - -
    baking soda 1 1/2 1/2 0.0 0.0 0.0 0.0
    egg 1 71.5 0.36 6.28 4.755
    cayenne pepper - - - -
    salt black pepper - - - -
    oil 2 -3 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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